In the Kitchen
From the Pollan family "Mostly Plants" cookbook.View the Recipe
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You’re probably right: no one in your family knows what bulgur is. But that won’t matter at the holiday table.
Once they taste this hearty, flavorful stuffing made with the nutritious ancient grain, they’ll be too busy happily chewing to care.
Another linguistic caveat: This dish tastes like stuffing, for sure, but the term may not make the most sense anymore. It’ll leave you feeling satisfied, but not stuffed (so you’ll still have room for turkey, sweet potatoes, green beans, etc.).
Created in partnership with BOU.
WHY WE LOVE THIS RECIPE
Substituting wild rice and bulgur for hunks of white bread allows you to cut back on the amount of empty calories normally found in stuffing. Adding onions, garlic, celery, and parsley provides flavor and phytonutrients.
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