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

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