Bulgur Stuffing With Dried Cranberries & Hazelnuts

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

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

Recipe

• 1 over medium heat, in a dutch oven, heat oil.
• 2 add onions and celery and cook, stirring often, for approximately 5 to 8 minutes or until softened.
• 3 to softened mixture, add garlic, cinnamon, and allspice and cook for 1 minute, stirring often.
• 4 add bulgur, stir for a few minutes to combine, than add broth, bay leaf, and salt.
• 5 bring to a simmer.
• 6 reduce heat to low, cover dutch oven and simmer until all liquid is gone and bulgur is tender, approximately 15 to 20 minutes.
• 7 in a small microwave-safe bowl, combine dried cranberries and orange juice.
• 8 cover with plastic wrap and add a few slits in the plastic wrap for vents.
• 9 microwave on high for approximately 2 minutes.
• 10 this step can also be done on the stove top.
• 11 in a small saucepan, bring dried cranberries and orange juice to a simmer.
• 12 remove from microwave or heat and set aside to let cranberries plump.
• 13 in large mixing bowl, add bulgur and discard the bay leaf.
• 14 add cranberries, toasted hazelnuts, parsley, and pepper to bulgur.
• 15 fluff mixture with a fork and serve.
• 16 note: if making the stuffing ahead of time and reheating; place bowl of stuffing in a baking dish with 1/2 cup water added.
• 17 cover stuffing and microwave on high for 10 to 15 minutes or until heated through.
• 18 the stuffing can also be baked at 350f degrees for 25 to 30 minutes or also until heated through.
• 19 if using to stuff a turkey, prepare as stated above.
• 20 let cool completely and place about 5 cups of stuffing loosely into the turkey cavities.
• 21 heat remainder separately.