No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Millet, Bulgur, and Chestnut Stuffing

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

  • Servings: 6
Millet, Bulgur, and Chestnut Stuffing

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).

Reviews (0)

Related Topics