Bulgur Stuffing With Dried Cranberries Hazelnuts

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If you are looking for something to replace the traditional bread stuffing, this is a great recipe. A chewy, nutty-tasting pilaf that can be served as a side dish or used to stuff your holiday bird. If the stuffing will be made ahead of time it will keep, covered, in the refrigerator for up to 2 days.

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Steps

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Over medium heat , in a dutch oven , heat oil.

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Add onions and celery and cook , stirring often , for approximately 5 to 8 minutes or until softened.

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To softened mixture , add garlic , cinnamon , and allspice and cook for 1 minute , stirring often.

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Add bulgur , stir for a few minutes to combine , than add broth , bay leaf , and salt.

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Bring to a simmer.

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Reduce heat to low , cover dutch oven and simmer until all liquid is gone and bulgur is tender , approximately 15 to 20 minutes.

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In a small microwave-safe bowl , combine dried cranberries and orange juice.

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Cover with plastic wrap and add a few slits in the plastic wrap for vents.

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Microwave on high for approximately 2 minutes.

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This step can also be done on the stove top.

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In a small saucepan , bring dried cranberries and orange juice to a simmer.

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Remove from microwave or heat and set aside to let cranberries plump.

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In large mixing bowl , add bulgur and discard the bay leaf.

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Add cranberries , toasted hazelnuts , parsley , and .

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Ingredients

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olive oil, onions, celery, garlic clove, ground cinnamon, ground allspice, bulgur, reduced-sodium chicken broth, bay leaf, salt, dried cranberries, orange juice, hazelnuts, fresh flat-leaf parsley, fresh ground pepper