Razzle Dazzle Recipes - Thanksgiving Recipes
Squash-Barley Stuffing Recipe
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Squash-Barley Stuffing

1 cup chopped onion
2 tablespoons margarine or butter
2-3/4 cups chicken broth
1 cup pear nectar
1 cup bulgur
1/2 teaspoon ground cardamom
1 cup quick-cooking barley
3 cups baby zucchini, halved lengthwise, or 2 cups coarsely chopped zucchini
3/4 cup toasted sliced almonds
2 tablespoons snipped fresh thyme

In a large saucepan cook onion in margarine or butter 3 to 4 minutes or until tender. Add broth, nectar, bulgur, and cardamom. Bring to boiling; add barley. Return to boiling; reduce heat. Simmer, covered, about 12 minutes or until grains are almost tender and most of the liquid is absorbed. Add zucchini; cook, covered, 3 to 4 minutes more or until zucchini is crisp-tender. Stir in nuts and thyme.

Makes 10 to 12 servings.


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