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Bulgur Stuffing with Dried Cranberries & Hazelnuts

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Source: © EatingWell Magazine

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Active Time:  40 Minutes
Total Time:  40 Minutes
Yield:  10 servings, 3/4 cup each

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

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.)

RECIPE 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

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.

Bulgur Stuffing with Dried Cranberries & Hazelnuts Recipe at Cooking.com

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DIRECTIONS

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.

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.

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008

Part of These Recipe Collections

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Nutrition Facts per Serving
Yield: Yield: 10 servings, 3/4 cup each

Calories:

210

Fat. Total:

Protein:

Carbohydrates, Total:

34g

Fat, Saturated:

Fiber:

Cholesterol:

2mg

Sodium:

114mg

% Cal. from Fat:

30%

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Bulgur Stuffing with Dried Cranberries & Hazelnuts

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