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1
In a bowl pour boiling water over mushrooms and soak 30 minutes.
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2
In a 4-quart saucepan saute onion in 2 tablespoons butter over moderately high heat, stirring, until softened.
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3
Add broth and bring to a simmer.
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4
Stir in bulgur and simmer, uncovered, stirring occasionally, 8 minutes.
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5
Trim and quarter Brussels sprouts.
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6
In a large non-stick skillet heat remaining 6 tablespoons butter over moderately high heat until foam subsides and saute Brussels sprouts, stirring occasionally, until tender, about 10 minutes.
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7
Remove mushrooms from water, squeezing out excess liquid, and reserve soaking liquid.
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8
Rinse mushrooms to remove any grit and coarsely chop.
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9
Line a sieve set over a bowl with a dampened paper towel or coffee filter and strain reserved soaking liquid into bowl.
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10
Chop parsley.
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11
In a large bowl toss together bulgur mixture, Brussels sprouts, mushrooms, 1/2 cup strained soaking liquid, parsley, and salt and pepper to taste and cool completely.
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12
Stuffing may be made up to this point 1 day ahead and chilled, covered.
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13
Bring stuffing to room temperature before proceeding.
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14
Any frozen poultry destined for stuffing should be completely thawed, and the stuffing itself brought to room temperature before it's put into the turkey.
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15
Do not stuff your bird the night before you cook it; such a seeming time-saver can have dangerous results.
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16
Instead, it is best to loosely fill the bird's neck and body cavities immediately before roasting.
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17
And always use a meat or instant-read thermometer: The meat is done when the temperature of the thickest part of the thigh (be careful not to touch the bones) reaches 180F.
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18
; the stuffing baked inside the bird is done at 160F.-165F.
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19
After roasting, let your stuffed poultry stand 15 to 20 minutes, a double assurance that the requisite temperatures for food safety have been reached.
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20
In a shallow baking dish bake stuffing, covered, in a 325 F. oven 40 minutes (do not uncover during baking).
