- Prep time 25 minutes
- Total time 45 minutes
- Portion size 12 servings
In saucepan set over medium heat, toast millet, stirring constantly, until it gives off a nutty aroma, about 3 minutes. Add 2 1/2 cups water and season with salt. Bring to a boil. Reduce heat to medium-low, cover and cook for 20 minutes. Remove pan from heat, cover and let stand for 5 minutes. Fluff with fork; set aside.
In bowl, combine bread and milk. Let stand for 15 minutes.
Meanwhile, in large, deep skillet, melt butter over high heat. Add carrots, leek, celery, onion and garlic, and cook, stirring constantly, about 2 minutes. Remove skillet from heat. Transfer vegetable mixture to large bowl. Add in reserved cooked millet, milk-soaked bread, green onions and sage; stir to combine. Season with salt and pepper and set aside.
This recipe's nutritional information is included in this Stuffed Roast Turkey with Honey & Beet Glaze.