BULGUR STUFFING WITH DRIED CRANBERRIES & HAZELNUTS

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Bulgur Stuffing With Dried Cranberries & Hazelnuts image

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.

Provided by lauralie41

Categories     Grains

Time 1h

Yield 3/4 cup, 10 serving(s)

Number Of Ingredients 15

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

Steps:

  • 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.

Nutrition Facts : Calories 205, Fat 7.7, SaturatedFat 0.8, Sodium 96, Carbohydrate 30.6, Fiber 7.3, Sugar 3.6, Protein 6.9

Ritah Nampeera
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This stuffing is a bit time-consuming to make, but it's definitely worth the effort.


fashola sola
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This stuffing is a great way to add some extra vegetables to your Thanksgiving meal.


Md. Hasan mirdha
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I love the nutty flavor that the hazelnuts add to this stuffing.


Teresa McIntosh
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This stuffing is so moist and flavorful. It's the best stuffing I've ever had.


Gita Sharma Paudel
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I've made this stuffing several times and it's always a hit. It's a great way to change up your traditional stuffing recipe.


Japonica Jackson
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This stuffing is a great way to use up leftover turkey or chicken.


Gracie
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I'm not a big fan of stuffing, but this recipe changed my mind. It was so good!


emmanuel gondwe
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This stuffing is the perfect side dish for any holiday meal.


Ebony Mckinney
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I made this stuffing for a potluck and it was a huge hit. Everyone loved it!


Emma Chidera
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This stuffing is a great way to add some extra nutrition to your Thanksgiving meal.


Winslo Cornelius
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I've never made stuffing with bulgur before, but this recipe was a game-changer. It was so delicious and flavorful.


Kristie Deboer
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This stuffing is so easy to make and it always turns out perfect.


Kimchu Zianlim
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I love the combination of flavors in this stuffing. The cranberries and hazelnuts really make it special.


Habibullah Mohmand
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This stuffing is a great way to use up leftover bulgur. It's also a great dish to make ahead of time.


Elias Galchu
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I've made this stuffing a few times now and it's always a crowd-pleaser. It's so flavorful and moist.


Burnie Solomon
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This bulgur stuffing was a hit at our Thanksgiving dinner! The cranberries and hazelnuts added a nice touch of sweetness and crunch.