PointsPlus Wheat Berry and Bulgur Turkey-Apple Stuffing Recipe



  • 3/4 cups  wheat berries
  • 3/4 cups  bulgur
  • 1 tablespoon  olive oil
  • 12 ounces  ground turkey breast
  • 1/4 cup  sage, chopped
  • 3 tablespoons  thyme, chopped
  • 1 teaspoon  salt
  • 1/2 teaspoon  freshly ground black pepper
  • 1 1/2 cup  leek, sliced (white and light green parts only)
  • 1 cup  celery, chopped
  • large Golden Delicious apples, peeled, cored, and cut into bite-size chunks
  • 1 1/2 cup  canned chicken broth
  • 1/4 cup  parsley, chopped

Here’s a healthy and satisfying take on stuffing. Feel free to either just use wheat berries or bulgur instead of the combination. Just double the amount.


Place the wheat berries in a medium-sized 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.

Meanwhile, put the bulgur in another medium-sized 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 10-12 minutes. Drain and transfer to the same bowl as the wheat berries.

Heat 1 teaspoon of the oil in a large nonstick skillet. Add the turkey to the skillet and cook, breaking up into small pieces with a wooden spoon, until no longer pink, about 2-3 minutes. Stir in 3 tablespoons of the sage, 1 ½ tablespoons of the thyme, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Cook, stirring, until the turkey is coated with herb mixture, about 1 minute. Transfer to the bowl with the wheat berries and bulgur.

Heat the remaining oil in the same skillet. Add the leek and celery and sauté until they are almost tender, about 6 minutes. Stir in the apples and sauté until they are light golden, about 4 minutes. Stir in 1 cup of the broth and bring to a simmer. Cook until the apples and vegetables are tender, about 2-3 minutes.

Stir in the remaining sage, thyme, salt, and pepper and toss over low heat for 1 minute. Scrape into the bowl with the wheat berries and bulgur. (If desired, stir in enough of remaining broth to moisten the stuffing to your liking.) Stir in the parsley.


Note: You can prepare this recipe a day in advance. When ready to serve, coat a shallow 2- to 3-quart casserole dish with cooking spray. Spoon in stuffing, cover dish, and bake at 350 degrees until heated through, about 30 minutes.


Calories per serving:

242 calories

Dietary restrictions:

High Fiber Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 47g 73%
  • Carbs 265g 88%
  • Saturated 11g 54%
  • Fiber 48g 194%
  • Sugars 53g
  • Monounsaturated 21g
  • Polyunsaturated 10g
  • Protein 123g 246%
  • Cholesterol 225mg 75%
  • Sodium 5,034mg 210%
  • Calcium 476mg 48%
  • Magnesium 547mg 137%
  • Potassium 3,714mg 106%
  • Iron 20mg 114%
  • Zinc 13mg 84%
  • Phosphorus 1,939mg 277%
  • Vitamin A 260µg 29%
  • Vitamin C 54mg 89%
  • Thiamin (B1) 1mg 81%
  • Riboflavin (B2) 1mg 65%
  • Niacin (B3) 40mg 198%
  • Vitamin B6 3mg 164%
  • Folic Acid (B9) 308µg 77%
  • Vitamin B12 2µg 36%
  • Vitamin E 6mg 32%
  • Vitamin K 498µg 623%
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