Bulgur Stuffing with Dried Cranberries & Hazelnuts

Bulgur Stuffing with Dried Cranberries & Hazelnuts

Makes: 10 servings, 3/4 cup each
Active Time: 40 minutes
Total Time: 40 minutes

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

Adds 1 out of 5 Stars
Adds 1 out of 5 Stars
Adds 1 out of 5 Stars
Adds 1 out of 5 Stars
Adds 0 out of 5 Stars
BY 16 PEOPLE
Your rating: None (16 votes)

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

Preparation

  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.

Tips & Notes

Make Ahead Tip: 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.)

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.

Nutrition Facts

  • Servings Per Recipe 10
  • Amount Per serving
  • Calories 193
  • % Daily values *
  • 8% Total Fat 5g
    • 5% Saturated Fat 1g
    • Trans Fat 0g
    • Monounsaturated Fat 4g
  • 0% Cholesterol 0mg
  • 10% Potassium 345mg
  • 10% Sodium 241mg
  • 11% Total Carbohydrate 33g
    • 28% Dietary Fiber 7g
    • Sugars 8g
  • 12% Protein 6g

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Nutrients Calories 2,000 2,500
Total Fat Less than 65g 80g
Sat Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2400mg 2400mg
Total Carbohydrate Equals 300g 375g
Dietary Fiber Equals 25g 30g

Recipe by EatingWell.com

© Meredith Corporation. All rights reserved. Used with permission.

Powered by EatingWell Brought to you by Million Hearts®