Reviews Add Rating & Review 3 Ratings 5 star values: 2 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
Back to Millet, Bulgur, and Chestnut Stuffing All Reviews for Millet, Bulgur, and Chestnut Stuffing - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Millet, Bulgur, and Chestnut Stuffing Recipe Summary Servings: 6
Ingredients Ingredient Checklist 1/2 cup millet 1/2 cup bulgur 2 tablespoons extra-virgin olive oil 1/2 cup minced shallots (about 2 medium) 1/2 cup chopped celery (about 3 stalks) 2 garlic cloves, minced 11/2 cups chopped shiitake mushrooms 5 ounces jarred or vacuum-packed whole peeled chestnuts, halved (about 1 cup) 1 tablespoon chopped fresh sage 1 tablespoon fresh thyme 3 cups low-sodium chicken stock 3/4 cup dried cranberries (3 ounces) 1 teaspoon coarse salt 1/2 teaspoon freshly ground pepper
Gallery Millet, Bulgur, and Chestnut Stuffing
Recipe Summary Servings: 6
Gallery
Millet, Bulgur, and Chestnut Stuffing
Millet, Bulgur, and Chestnut Stuffing
Millet, Bulgur, and Chestnut Stuffing
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 1/2 cup millet 1/2 cup bulgur 2 tablespoons extra-virgin olive oil 1/2 cup minced shallots (about 2 medium) 1/2 cup chopped celery (about 3 stalks) 2 garlic cloves, minced 11/2 cups chopped shiitake mushrooms 5 ounces jarred or vacuum-packed whole peeled chestnuts, halved (about 1 cup) 1 tablespoon chopped fresh sage 1 tablespoon fresh thyme 3 cups low-sodium chicken stock 3/4 cup dried cranberries (3 ounces) 1 teaspoon coarse salt 1/2 teaspoon freshly ground pepper
Directions
Cook millet and bulgur separately.
Heat oil in a large saute pan over medium heat. Add shallots, celery, and garlic, and cook, stirring often, until tender, about 5 minutes. Add mushrooms, and cook, stirring often, until tender, about 5 minutes. Add chestnuts and herbs, and cook, stirring occasionally, for 3 minutes.
Slowly add stock, scraping bottom of pan. Raise heat to medium-high, and simmer for 5 minutes. Stir in cranberries, and simmer for 3 minutes. Add the millet, bulgur, salt, and pepper, and cook, stirring, until heated through. Serve immediately, or cover and refrigerate for up to 1 day (bring to room temperature or warm gently over low heat before serving).
Reviews
Add Rating & Review 3 Ratings 5 star values: 2 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 3 Ratings 5 star values: 2 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
Add Rating & Review
3 Ratings 5 star values: 2 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
3 Ratings 5 star values: 2 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
3 Ratings 5 star values: 2 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
5 star values: 2 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
All Reviews for Millet, Bulgur, and Chestnut Stuffing
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Millet, Bulgur, and Chestnut Stuffing
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest