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Photo of Wheat berry and bulgur turkey-apple stuffing by WW

Wheat berry and bulgur turkey-apple stuffing

3
Points®
Total Time
1 hr 33 min
Prep
15 min
Cook
1 hr 18 min
Serves
8
Difficulty
Moderate
We gave this new spin on Thanksgiving stuffing a double dose of whole grains. The sage, turkey, and apples bring it back to tradition; it also features a medley of leeks, celery, and fresh thyme and parsley. The best part is that you can prepare this recipe a day in advance. When you're ready to serve the stuffing, coat a shallow 2- to 3-quart casserole dish with cooking spray. Spoon in the stuffing, cover the dish with foil, and bake at 350ºF until heated through, which should take about 30 minutes. You can also feel free to either just use wheat berries or bulgur instead of the combination of the two. Just double the amount.

Ingredients

Uncooked wheat berries

¾ cup(s)

Uncooked bulgur

¾ cup(s)

Olive oil

1 Tbsp, divided

Uncooked extra lean ground turkey breast

12 oz

Ground sage

¼ cup(s), fresh, chopped, divided

Fresh thyme

3 Tbsp, fresh, chopped, divided

Table salt

1 tsp, divided

Black pepper

½ tsp, freshly ground, divided

Uncooked leeks

1½ cup(s), sliced (white and light green parts only; about 2 large)

Celery

1 cup(s), chopped, chopped

Apple

2 large, Golden Delicious, peeled, cored, cut into bite-size chunks

Chicken broth

1½ cup(s), divided (fat-free, reduced-sodium, if desired)

Fresh parsley

¼ cup(s), fresh, chopped

Instructions

  1. Place wheat berries in a medium saucepan and cover with 3 inches of water. Bring to a simmer over medium-high heat, stirring once or twice. Cover, reduce heat to medium-low and simmer until tender, about 1 hour. Drain and transfer to a large bowl.
  2. Meanwhile, put bulgur in another medium saucepan and cover with 3 inches of water. Bring to a simmer over medium-high heat. Cover, reduce heat to medium-low and simmer until until tender, about 10 to 12 minutes. Drain and transfer to same bowl as wheat berries.
  3. Heat 1 teaspoon of oil in a large nonstick skillet. Add turkey to skillet and cook, breaking up into small pieces with a wooden spoon, until no longer pink, about 2 to 3 minutes. Stir in 3 tablespoons of sage, 1 1/2 tablespoons of thyme, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Cook, stirring, until turkey is coated with herb mixture, about 1 minute; transfer to bowl with wheat berries and bulgur.
  4. Heat remaining 2 teaspoons of oil in same skillet. Add leeks and celery; sauté until vegetables are almost tender, about 6 minutes. Stir in apples; saute until apples are light golden, about 4 minutes. Stir in 1 cup of broth; bring to a simmer and simmer until apples and vegetables are tender, about 2 to 3 minutes.
  5. Stir in remaining 1 tablespoon of sage, 1 1/2 tablespoons of thyme, 1/2 teaspoon of salt and 1/4 teaspoon of pepper; toss over low heat for 1 minute. Scrape into bowl with wheat berries and bulgur. (If desired, stir in enough of remaining broth to moisten stuffing to your liking.) Stir in parsley. Yields about 1 cup per serving.

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