Bulgur Stuffing with Dried Cranberries & Hazelnuts

(from kylerhea’s recipe box)

“For a change of pace from traditional bread stuffing, try this elegant, nutty-tasting pilaf, which features quick-cooking whole-grain bulgur.”

Ingredient note: Fiber-rich bulgur is made from whole-wheat kernels that are precooked, dried and cracked. Virtually a whole-grain convenience food, bulgur cooks in less than 20 minutes. You can find it in health-food stores and some large supermarkets. To stuff a turkey, prepare the recipe and let cool completely. Place about 5 cups of the stuffing loosely in turkey cavities; heat the remainder separately.

To make ahead: The stuffing will keep, covered, in the refrigerator for up to 2 days. To reheat, place in a baking dish and add 1/2 cup water. Cover and microwave on high for 10 to 15 minutes. (Alternatively, bake at 350°f for 25 to 30 minutes.)

Source: Eating Well website via RealAge

Cook time: 40 minutes
Serves 10 people

Categories: STUFFING, THANKSGIVING. MAKE AHEAD

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 3 cups chopped onions (2 large)
  • 1 cup chopped celery (2-3 stalks)
  • 1 clove garlic, minced
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 2 cups bulgur, rinsed (see Ingredient note)
  • 3 cups reduced-sodium chicken broth
  • 1 bay leaf
  • 1/4 teaspoon salt, or to taste
  • 2/3 cup dried cranberries
  • 1/4 cup orange juice
  • 2/3 cup chopped hazelnuts (2 ounces)
  • 1/2 cup chopped fresh parsley
  • Freshly ground pepper to taste

Directions

  1. Heat oil in a Dutch oven over medium heat. Add onions and celery; cook, stirring often, until softened, 5 to 8 minutes. Add garlic, cinnamon and allspice; cook, stirring, for 1 minute. Add bulgur and stir for a few seconds. Add broth, bay leaf and salt; bring to a simmer. Reduce heat to low, cover and simmer until the bulgur is tender and liquid has been absorbed, 15 to 20 minutes.

  2. Meanwhile, combine dried cranberries and orange juice in a small microwave-safe bowl. Cover with vented plastic wrap and microwave on high for 2 minutes. (Alternatively, bring dried cranberries and orange juice to a simmer in a small saucepan on the stovetop and remove from heat.) Set aside to plump.

  3. Toast hazelnuts in a small dry skillet over medium-low heat, stirring constantly, until light golden and fragrant, 2 to 3 minutes. When the bulgur is ready, discard the bay leaf. Add the cranberries, toasted hazelnuts, parsley and pepper; fluff with a fork.

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