• Main
  • Recipes
  • Bulgur Stuffing with Brussels Sprouts and Dried Mushrooms Recipe

Bulgur Stuffing with Brussels Sprouts and Dried Mushrooms Recipe

Posted by
Rate It!
Bulgur Stuffing with Brussels Sprouts and Dried Mushrooms
Add your photo!
Ingredients
9
Count
Nutrition
435
Calories
Comments Print recipe

Ingredients:

Directions:

  1. In a bowl pour boiling water over mushrooms and soak 30 minutes. In a 4-quart saucepan sauté onion in 2 tablespoons butter over moderately high heat, stirring, until softened. Add broth and bring to a simmer. Stir in bulgur and simmer, uncovered, stirring occasionally, 8 minutes.
  2. Trim and quarter Brussels sprouts. In a large non-stick skillet heat remaining 6 tablespoons butter over moderately high heat until foam subsides and sauté Brussels sprouts, stirring occasionally, until tender, about 10 minutes.
  3. Remove mushrooms from water, squeezing out excess liquid, and reserve soaking liquid. Rinse mushrooms to remove any grit and coarsely chop. Line a sieve set over a bowl with a dampened paper towel or coffee filter and strain reserved soaking liquid into bowl. Chop parsley.
  4. In a large bowl toss together bulgur mixture, Brussels sprouts, mushrooms, 1/2 cup strained soaking liquid, parsley, and salt and pepper to taste and cool completely. Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding.
  5. For cooking stuffing inside poultry: Any frozen poultry destined for stuffing should be completely thawed, and the stuffing itself brought to room temperature before it's put into the turkey. Do not stuff your bird the night before you cook it; such a seeming time-saver can have dangerous results. Instead, it is best to loosely fill the bird's neck and body cavities immediately before roasting. And always use a meat or instant-read thermometer: The meat is done when the temperature of the thickest part of the thigh (be careful not to touch the bones) reaches 180°F.; the stuffing baked inside the bird is done at 160°F.-165°F. After roasting, let your stuffed poultry stand 15 to 20 minutes, a double assurance that the requisite temperatures for food safety have been reached.
  6. For cooking all or part of stuffing outside poultry: In a shallow baking dish bake stuffing, covered, in a 325° F. oven 40 minutes (do not uncover during baking).
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 434.57 Kcal (1819 kJ)
Calories from fat 198.39 Kcal
% Daily Value*
Total Fat 22.04g 34%
Cholesterol 48.81mg 16%
Sodium 458.71mg 19%
Potassium 558.05mg 12%
Total Carbs 48.26g 16%
Sugars 2.07g 8%
Dietary Fiber 11.16g 45%
Protein 12.5g 25%
Vitamin C 67.2mg 112%
Vitamin A 0.2mg 8%
Iron 2.2mg 12%
Calcium 65.8mg 7%
Amount Per 100 g
Calories 131.39 Kcal (550 kJ)
Calories from fat 59.98 Kcal
% Daily Value*
Total Fat 6.66g 34%
Cholesterol 14.76mg 16%
Sodium 138.69mg 19%
Potassium 168.73mg 12%
Total Carbs 14.59g 16%
Sugars 0.62g 8%
Dietary Fiber 3.37g 45%
Protein 3.78g 25%
Vitamin C 20.3mg 112%
Vitamin A 0.1mg 8%
Iron 0.7mg 12%
Calcium 19.9mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 9.7
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • good source of fiber

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top