Thanksgiving 2008 Part the First: Dressing with bulgar
First the terminology. Stuffing is what you get when you stuff stuffing ingredients inside the bird. That’s never been a tradition in my family, and some recommend strongly against it. Dressing is the same type of dish as stuffing, only cooked separately from the bird as a side-dish. That’s what this recipe is about.
Ingredients
- 9-10 slices of dry whole wheat bread, cubed.
- 2 cups of leftover bulgar (I used 2 cups of left-over cream of broccoli/bulgar soup that I made.
- 2 eggs, beaten
- Finely chopped fresh sage and some thyme, to your personal taste.
- 1 chopped onion
- 2 stalks of celery, sliced
- 2 cups stock
Saute the onions and celery, and for the last minute or so, add the fresh herbs (or dried herbs if you don’t have fresh growing in your yard). In a bowl, combine the cooked veggies with the bread cubes, left-over bulgar, and eggs. Add 2 cups stock. I used juices from the turkey and a bit of broth from simmering the turkey’s neck, giblets, heart, and liver. Bake for one-half hour at 350 degrees.