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LOCATION: Recipes >> Poultry >> Stuffing 74

Print this Recipe    Stuffing 74

Squash-Barley Stuffing
Serves: 10 to 12

1 cup chopped onion
2 Tbsp. margarine or butter
2 3/4 cups chicken broth
1 cup pear nectar
1 cup bulgur
1/2 tsp. ground cardamom
1 cup quick-cooking barley
3 cups baby zucchini, halved lengthwise, or 2 cups coarsely chopped zucchini
3/4 cup toasted sliced almonds
2 Tbsp. snipped fresh thyme

In a large saucepan cook onion in margarine or butter 3 to 4 minutes
or until tender. Add broth, nectar, bulgur, and cardamom. Bring to
boiling; add barley. Return to boiling; reduce heat. Simmer, covered,
about 12 minutes or until grains are almost tender and most of the
liquid is absorbed. Add zucchini; cook, covered, 3 to 4 minutes
more or until zucchini is crisp-tender. Stir in nuts and thyme.

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