Savory Bulgur Dressing

Tonight, I thought I'd show our menu and pics of our Thanksgiving dinner and feature the recipe of our Savory Bulgur Dressing. This was actually a recipe of my father's that I've tweaked over the years to make it mine. When my oldest daughter (now 12 years old) was a toddler, we decided to have Thanksgiving at our home and have one holiday where our child could eat whatever was on the table. The last few years, I've let each family member pick a dish that they would like to have on the table; sometimes it's been traditional, sometimes not. So this year's menu is:
Tofurky Feast (picked by my 9 year old daughter)
Potato Salad (picked by my 12 y.o. daughter-we almost always have this!)
Savory Bulgur Dressing (picked by me)
Cranberry Sauce (picked by 12 y.o.-she likes whole berry, but I also got jellied)
Black-eyed Peas (picked by my husband, who also prepared them)
Fried Cabbage (picked by my husband)
Strawberry Tart (picked by me)
Pumpkin Pie (picked by me)
My three year old son went along for the ride. I realized later that he didn't pick something, but next year I'll make sure he does. A note on the cabbage: my Arkansas-bred husband likes fried cabbage to slide down his throat. He thinks chewing it is over-rated and unnecessary, and to get this way, it has to be an unnatural brown. So, I was happy to still have recognizably green cabbage hit the table this year. Anyway, on with the pics and recipe. Hope you like it!

This is a picture of the Savory Bulgur Dressing.

This is a picture of our Thanksgiving table. The green cabbage is in the front right corner of the table. The object in the back right corner is a scarecrow we made last month. You can make out the legs of my nine-year old daughter in the back left corner.
These are our Thanksgiving desserts. The little white pumpkin is my nine-year old's pet pumpkin, Pumple, and she was very happy that Pumple was going to be famous by having its picture in my blog.

Savory Bulgur Dressing:
Ingredients:

1 Tbs. canola oil
1 large onion, diced
1 bunch of celery, sliced small
1 pound of white button mushrooms, coarsely chopped
1 cup of parsley leaves, chopped (we used flat parsley from our garden)
1 can of black olives, drained
2 cups of bulgur
2 and 1/2 cups of vegetable broth
1 tsp. of salt
1/4 tsp. of pepper

Directions:

Preheat the oven to 325 degrees. Heat the oil on medium heat in a large non-stick pan that has a lid. Saute' the onion and celery until tender, about ten minutes. Add the mushrooms and cook for five more minutes. Add the parsley and olives and stir. Add the bulgur right to the pan and the broth, with the salt and pepper, and stir thoroughly. Put on the lid and place in the oven. Bake for one hour. Feeds a whole bunch of hungry vegans!