PointsPlus Wheat Berry and Bulgur Turkey-Apple Stuffing Recipe

PointsPlus Wheat Berry and Bulgur Turkey-Apple Stuffing Recipe
Staff Writer
Wheat Berry and Bulgur Turkey-Apple Stuffing

WeightWatchers.com

Wheat Berry and Bulgur Turkey-Apple Stuffing

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.

Notes

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.

Directions

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.

Nutrition

Calories per serving:

305 kcal

Daily value:

15%

Servings:

8
  • Carbohydrate, by difference 31 g
  • Protein 22 g
  • Total lipid (fat) 11 g
  • Vitamin A, IU 499 IU
  • Vitamin A, RAE 39 µg
  • Vitamin B-12 1 µg
  • Vitamin C, total ascorbic acid 9 mg
  • Vitamin D 3 IU
  • Vitamin K (phylloquinone) 3 µg
  • Alanine 1 g
  • Arginine 1 g
  • Ash 3 g
  • Aspartic acid 1 g
  • Betaine 4 mg
  • Calcium, Ca 74 mg
  • Carotene, alpha 2 µg
  • Carotene, beta 183 µg
  • Cholesterol 59 mg
  • Choline, total 45 mg
  • Cryptoxanthin, beta 54 µg
  • Fatty acids, total monounsaturated 4 g
  • Fatty acids, total polyunsaturated 3 g
  • Fatty acids, total saturated 3 g
  • Fiber, total dietary 4 g
  • Folate, DFE 36 µg
  • Folate, food 19 µg
  • Folate, total 29 µg
  • Folic acid 10 µg
  • Fructose 1 g
  • Glutamic acid 3 g
  • Glycine 1 g
  • Iron, Fe 3 mg
  • Isoleucine 1 g
  • Leucine 1 g
  • Lutein + zeaxanthin 49 µg
  • Lysine 1 g
  • Magnesium, Mg 61 mg
  • Manganese, Mn 1 mg
  • Niacin 6 mg
  • Pantothenic acid 1 mg
  • Phenylalanine 1 g
  • Phosphorus, P 270 mg
  • Potassium, K 399 mg
  • Proline 1 g
  • Retinol 17 µg
  • Selenium, Se 21 µg
  • Serine 1 g
  • Sodium, Na 732 mg
  • Starch 6 g
  • Sugars, total 3 g
  • Threonine 1 g
  • Valine 1 g
  • Water 134 g
  • Zinc, Zn 3 mg
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