BULGUR STUFFING

• 2 tsp. olive oil
• 2 onions, chopped
• 1 clove garlic
• 2 stalks celery, chopped
• 2 tbsp. chopped dried apricots
• 2 tbsp. raisins
• 1 tbsp. pine nuts, toasted
• 1 cup bulgur
• 2 cups homemade chicken stock, hot
• 1/2 tsp. salt
• 1/2 tsp pepper
• 1/4 cup chopped fresh parsley

For stuffing, heat oil in large saucepan or Dutch oven. Add onions and garlic and cook gently for 5 minutes. Add celery, apricots, raisins and pine nuts. Cook for 1 minute.

Add bulgur, stock, salt and pepper and bring to boil. Reduce heat, cover and cook gently on low heat for 10 minutes, until bulgur is just tender and liquid has been absorbed. Add parsley. Taste and adjust seasonings if necessary. Cool