- 2 Tablespoons oil
- 1 Cup chopped onion
- 1 Cup chopped celery
- 2 Cups bulgur wheat
- 33/4 Cups chicken broth
- 2 Teaspoons poultry seasoning
- 2 Cups California raisins
- 1 Jar (1-3/4 ounces) pine nuts
Heat oil in 12-inch skillet. Add onion and celery. Cook 3 to 4 minutes or until tender, stirring occasionally. Add bulgur wheat. Cook about 5 minutes or until wheat kernels are deep golden brown, stirring occasionally. Add broth and poultry seasoning. Cover. Cook over low heat 10 minutes or until bulgur is almost tender and liquid is nearly absorbed. Add raisins and pine nuts. Cook another 2 to 3 minutes or until liquid is absorbed.
Serve immediately, or stuff turkey, or for a crispier texture, spoon into casserole dish and bake at 350°F for 20 minutes.