Millet-Chestnut Stuffing

Serves 6

1/2 cup millet

1/2 cup bulgur

2 tablespoons extra-virgin olive oil

1/2 cup minced shallots (about 2 medium)

1/2 cup chopped celery (about 3 stalks)

2 garlic cloves, minced

11/2 cups chopped shiitake mushrooms

5 ounces whole peeled chestnuts, halved (about 1 cup)

1 tablespoon chopped fresh sage

1 tablespoon fresh thyme

3 cups low-sodium chicken stock

3/4 cup dried cranberries (3 ounces)

1 teaspoon coarse salt

1/2 teaspoon freshly ground pepper



Cook millet and bulgur separately.

Heat oil in a large sauté pan over medium heat. Add shallots, celery, and garlic, and cook, stirring often, until tender, about 5 minutes. Add mushrooms, and cook, stirring often, until tender, about 5 minutes. Add chestnuts and herbs, and cook, stirring occasionally, for 3 minutes.

Slowly add stock, scraping bottom of pan. Raise heat to medium-high, and simmer for 5 minutes. Stir in cranberries, and simmer for 3 minutes. Add the millet, bulgur, salt, and pepper, and cook, stirring, until heated through. Serve immediately, or cover and refrigerate for up to 1 day (bring to room temperature or warm gently over low heat before serving).



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