Millet Bulgur Dressing

Millet, Bulgur and Chestnut Stuffing from the current Martha Stewart Living Nov 2008

--I think adding a meat or tofu protein source could make this a great main dish as well. Ruth

½ cup millet, prepared to use
½ cup bulgur, prepared to use
2 T extra virgin olive oil
1/8-1/4 cup minced shallots
½ cup chopped celery
2 garlic cloves minced (I used jarred garlic 2 T)
1 ½ cups chopped shitatke mushrooms (I used less)
5 ounces whole peeled chestnuts, halved (or 1 cup)
1 T chopped fresh sage
1 T fresh thyme
3 cups low salt chicken stock (I used all natural venison stock and it was good)
¾ cup dried cranberries (I used a lot more than that)
1 teaspoon coarse salt
½ teaspoon coarse ground pepper

1. Cook grains to prepare separately.
2. Heat oil, add shallots celery, garlic, about 5 minutes. Add mushrooms, chstnuts, herbs, cook another 5 minutes.
3. Slowly add stock, riase heat to medium. Simmer 5 minutes. Stir in cranberries, simmer 3 minutes more.
4. Add millet, bulgur, salt and pepper, cook until heated through. Serve immediately.

If you’re a northern’r dairy farmer like me you might also add some home churned sweet butter….
Love, Ruth