Freekeh (Green Bulghur) Stuffing |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
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Found freekeh in an Arabic store. Though I am of Middle Eastern descent, this was an unfamiliar product. I have not made this recipe from .au as I just bought the box today. There are no other freekeh recipes on Recipezaar, so I thought we could expand our horizons together! (It looks like whole bulghur, only it's green.). NOTE: Cooking time does not include overnight soaking of freekeh. As Recipezaar would not accept 'freekeh', I had to use bulghur for the recipe to take. Ingredients:
1 cup uncooked cracked freekeh, soaked overnight in |
1 cup water |
1/2 cup fresh herb (mint, thyme, chives and basil, 1/4 c if dried) |
1 large granny smith apple, peeled, cored and finely chopped |
1 medium onion, finely grated |
2 eggs |
1 pinch salt (to taste) |
1 pinch pepper (to taste) |
Directions:
1. Drain and squeeze the water from the freekeh.
2. In small bowl, lightly beat eggs until thoroughly mixed.
3. In another bowl, mix remaining ingredients.
4. Add egg mixture to freekeh mixture and mix thoroughly.
5. Stuff the small or medium turkey or large chicken.
6. If you can stuff the bird a few hours ahead of time, the flavors will mingle better with the bird.
7. NOTE: Keep stuffed bird in fridge until ready to cook. Do not store at room temperature.
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