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Bulgur Stuffing with Dried Cranberries & Hazelnuts

Source: © EatingWell Magazine
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Active Time:  40 Minutes
Total Time:  40 Minutes
  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.)
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
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 Find Similar Recipes »
 Stuffing Casseroles
 Holiday Cranberry Recipes
Nutrition Facts per Serving
Yield:   10 servings, 3/4 cup each
Calories: 210
Fat. Total: 7g
Protein: 6g
Carbohydrates, Total: 34g
Fat, Saturated: 1g
Fiber: 7g
Cholesterol: 2mg
Sodium: 114mg
% Cal. from Fat: 30%
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