Bulgur Stuffing with Dried Cranberries & Hazelnuts

  • Active Time 40m
  • Total Time 40m

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 10-15 minutes. (Alternatively, bake at 350 degrees F for 25-30 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.


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

Meanwhile, combine the 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 the dried cranberries and orange juice to a simmer in a small saucepan on the stovetop and remove from heat). Set aside to plump.

Toast the hazelnuts in a small dry skillet over medium-low heat, stirring constantly, until light golden and fragrant, 2-3 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 Publisher. All rights reserved.

RecID 8877

nutrition information per serving

210 calories; 7g total fat; 1g total saturated fat; 2mg cholesterol; 114mg sodium; 34g carbohydrates; 7g fiber; 6g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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