Grape and Bulgur Stuffing This is a delicious low-fat stuffing for poultry of any kind. It will fill the cavity of a 6 1/2-pound roasting chicken with about a cup left over. Makes 6 Servings
	Ingredients: 1/4 cup sultana raisins 1/2 cup minced scallion whites, and 1 inch of greens 3 tablespoons brandy 1 cup mixed green and red grapes, halved 1 cup coarse-grained bulgur 1/3 cup chopped fresh mint 1 tablespoon butter Kosher salt and freshly ground black pepper to taste 2 ribs celery, cut into thin crescents
	Instructions: 1. Put raisins in a small bowl with brandy to soak for 20 minutes or more. Drain. 2. Meanwhile, pour 3/4 cup boiling water over bulgur, fluff with a fork, and set aside for 10 minutes. Taste. If too hard and chewy, add more water, 2 tablespoons at a time; fluff and let sit. 3. Melt butter in a skillet over medium heat and add celery and scallions. Cook, stirring, until scallions soften, 3 or 4 minutes. Add to bulgur along with grapes, raisins, and mint. Season with salt and pepper. If not used inside the cavity of a bird, the stuffing should be put into a casserole that has been greased with butter-flavored cooking spray, moistened with about 1/4 cup Chicken Stock, and baked at 350°F about 30 minutes or until heated through.

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