Bulgur Stuffing With Dried Cranberries & Hazelnuts

Recipe by lauralie41
YIELD: 3/4 cup




  • Over medium heat, in a dutch oven, heat oil.
  • Add onions and celery and cook, stirring often, for approximately 5 to 8 minutes or until softened.
  • To softened mixture, add garlic, cinnamon, and allspice and cook for 1 minute, stirring often.
  • Add bulgur, stir for a few minutes to combine, than add broth, bay leaf, and salt.
  • Bring to a simmer.
  • Reduce heat to low, cover dutch oven and simmer until all liquid is gone and bulgur is tender, approximately 15 to 20 minutes.
  • In a small microwave-safe bowl, combine dried cranberries and orange juice.
  • Cover with plastic wrap and add a few slits in the plastic wrap for vents.
  • Microwave on high for approximately 2 minutes.
  • This step can also be done on the stove top.
  • In a small saucepan, bring dried cranberries and orange juice to a simmer.
  • Remove from microwave or heat and set aside to let cranberries plump.
  • In large mixing bowl, add bulgur and discard the bay leaf.
  • Add cranberries, toasted hazelnuts, parsley, and pepper to bulgur.
  • Fluff mixture with a fork and serve.
  • NOTE: If making the stuffing ahead of time and reheating; place bowl of stuffing in a baking dish with 1/2 cup water added.
  • Cover stuffing and microwave on high for 10 to 15 minutes or until heated through.
  • The stuffing can also be baked at 350F degrees for 25 to 30 minutes or also until heated through.
  • If using to stuff a turkey, prepare as stated above.
  • Let cool completely and place about 5 cups of stuffing loosely into the turkey cavities.
  • Heat remainder separately.