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Turkey Bulgur Casserole Recipe
|Bulgur||1 1⁄4 Cup (20 tbs)|
|Butter/Turkey fat||2 Tablespoon|
|Whole wheat flour||4 Tablespoon|
|Turkey stock||2 Cup (32 tbs)|
|Cooked turkey||3 Cup (48 tbs) (In Chunks Or Pieces Of Uniform Size)|
|Chopped parsley/Celery tops||2 Tablespoon|
|Chopped chives||1 Teaspoon|
|Mushrooms||1 Cup (16 tbs), sliced|
Serving size: Complete recipe
Calories 1960 Calories from Fat 534
% Daily Value*
Total Fat 60 g92.9%
Saturated Fat 30.3 g151.5%
Trans Fat 0 g
Cholesterol 420.1 mg
Sodium 1797.5 mg74.9%
Total Carbohydrates 196 g65.2%
Dietary Fiber 44.3 g177.1%
Sugars 3 g
Protein 166 g331.7%
Vitamin A 77.8% Vitamin C 74.7%
Calcium 25.2% Iron 94%
*Based on a 2000 Calorie diet
If making sauce, heat the butter or fat in medium-size pan.
Add flour, stirring to blend it in well.
Add stock and stir until sauce is thickened and smooth.
Season to taste.
Preheat oven to 325°F.
Place turkey pieces in bottom of an oiled casserole.
Top with parsley or celery tops and chives.
In a small pan, heat butter and saute mushrooms for 5 minutes.
Spread mushrooms over the turkey and cover with gravy or sauce.
Top with bulgur and bake in preheated oven for approximately 25 minutes or until heated through.