This Bulgur Stuffing, originally published by the American Institute for Cancer Research, may be a little hard to read in the copy found on the www, so I have re-typed it for you below.

 Bulgur Winter Wheat Stuffing

Yield: 4 cups or 8 full course 1/2 cup servings

Ingredients:

• 1 Tbsp. margarine
• 3/4 cup finely chopped onion
• 1/2 cup finely chopped celery
• 1/2 tsp paprika
• 1 tsp. marjoram
• 1/2 tsp poultry seasoning
• 1 cup dry bulgur wheat
• 2 cups boiling chicken stock or chicken bouillon

Method:

1. Melt margarine in large saucepan over medium-high heat. Add onions and celery; cook until tender.
2. Stir in spices; add bulgur wheat and mix well.
3. Add bouillon or broth and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes or until all liquid has been absorbed.

NOTE: this dish can be prepared ahead and reheated in a lightly greased baking dish at 350° F for about 10-15 minutes.

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