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2 cups chopped leeks
2 cups grated carrots
3 cups fresh, peeled, cored, diced apples
1/2 cup uncooked bulgur
1 tablespoon dried thyme
1 teaspoon sage ground
2 cups chicken stock
1 cup dried, plumped currants
Preparation:
| 1. | In a 2-quart saucepan, saute leeks, carrots and spices in stock until leeks are soft.
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| 2. | Add apples, currants, and stock. Remove from heat. Gradually add bulgur.
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| 3. | Reduce to a simmer, cover, and cook over low heat for 25 minutes.
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| 4. | When stuffing is cool, taste for salt and mix well.
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Serves: 10
Per serving:
105 Calories (kcal); 0g total fat (1% calories from fat); 0g Cholesterol; 358mg Sodium; 25g Carbohydrate; 2g Protein
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