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Millet, Bulgur, and Chestnut Stuffing


Cranberries and chestnuts bring traditional Thanksgiving flavors to this remarkably light, nutty, satisfying side.

  • Servings: 6

Source: Martha Stewart Living, November 2008


  • 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 jarred or vacuum-packed 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


  1. Cook millet and bulgur separately.

  2. Heat oil in a large saute 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.

  3. 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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