Bulgur Pilaf Stuffing
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 324. Vision transcription from the scanned page; needs review.
Import into Nextcloud Cookbook
Copy this page address, then paste it into Download recipe from URL in Cookbook.
Ingredients
- 1/2 cup chicken broth
- 2 teaspoons Worcestershire sauce
- 1/3 cup bulgur
- 4 ounces pork sausage or ground turkey sausage
- 1 cup chopped onion
- 1 cup chopped celery
- 1/2 cup shredded carrot
Instructions
- In a small saucepan bring broth and Worcestershire sauce to boiling. Add bulgur. Remove from heat. Cover and let stand for 15 minutes.
- In a medium skillet crumble sausage; add onion, celery, and carrot. Cook about 6 minutes till sausage is no longer pink and vegetables are tender, stirring often to break up large pieces. Drain. Stir in bulgur mixture. Use to stuff one 2 1/2- to 3-pound broiler-fryer chicken.
- Microwave directions: In a 1-cup measure micro-cook 1/3 cup chicken broth and Worcestershire sauce, uncovered, on 100% power (high) 1 to 2 minutes or till boiling. Add bulgur; cover and let stand 15 minutes. In a 1-quart casserole cook sausage, onion, celery, and carrot, covered, on high 3 to 5 minutes or till sausage is no longer pink. Drain. Stir in bulgur mixture.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Tel sehriyeli bulgur pilav.jpg" by E4024; license: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0); source: https://commons.wikimedia.org/wiki/File:Tel_sehriyeli_bulgur_pilav.jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.