Bulgur Stuffing with Dried Cranberries & Hazelnuts

Bulgur Stuffing with Dried Cranberries & Hazelnuts

1 Review
From: EatingWell Magazine, Fall 2002

For a change of pace from traditional bread stuffing, try this elegant, nutty-tasting pilaf, which features quick-cooking whole-grain bulgur.

Ingredients 10 servings

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  • 1 tablespoon extra-virgin olive oil
  • 3 cups chopped onions, (2 large)
  • 1 cup chopped celery, (2-3 stalks)
  • 1 clove garlic, minced
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • 2 cups bulgur, rinsed (see Ingredient note)
  • 3 cups reduced-sodium chicken broth
  • 1 bay leaf
  • ¼ teaspoon salt, or to taste
  • ⅔ cup dried cranberries
  • ¼ cup orange juice
  • ⅔ cup chopped hazelnuts, (2 ounces)
  • ½ cup chopped fresh parsley
  • Freshly ground pepper, to taste


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  • Ready In

  1. Heat oil in a Dutch oven over medium heat. Add onions and celery; cook, stirring often, until softened, 5 to 8 minutes. Add garlic, cinnamon and allspice; cook, stirring, for 1 minute. Add bulgur and stir for a few seconds. Add broth, bay leaf and salt; bring to a simmer. Reduce heat to low, cover and simmer until the bulgur is tender and liquid has been absorbed, 15 to 20 minutes.
  2. Meanwhile, combine 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 dried cranberries and orange juice to a simmer in a small saucepan on the stovetop and remove from heat.) Set aside to plump.
  3. Toast hazelnuts in a small dry skillet over medium-low heat, stirring constantly, until light golden and fragrant, 2 to 3 minutes. When the bulgur is ready, discard the bay leaf. Add the cranberries, toasted hazelnuts, parsley and pepper; fluff with a fork.
  • 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 ½ cup water. Cover and microwave on high for 10 to 15 minutes. (Alternatively, bake at 350°f for 25 to 30 minutes.)
  • 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.
  • Tip: 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.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 193 calories; 5 g fat(1 g sat); 6 g fiber; 33 g carbohydrates; 6 g protein; 35 mcg folate; 0 mg cholesterol; 7 g sugars; 0 g added sugars; 320 IU vitamin A; 12 mg vitamin C; 39 mg calcium; 1 mg iron; 241 mg sodium; 346 mg potassium
  • Nutrition Bonus: Vitamin C (20% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, ½ fruit, 1 vegetable, 1 fat

Reviews 1

December 18, 2011
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By: nk.chiemelu
Versatile stuffing recipe This is a really flexible recipe and you can make a lot of substitutions to fit your tastes. I made this for a Thanksgiving party that I was going to and they wanted a traditional stuffing so I used cubed whole wheat bread instead of bulgur. Used vegetable stock instead of chicken and they didn't have celery where I was (Switzerland) so I just left it out. It came out great. You could easily substitute cranberries for another dried fruit like apricots or currants and the hazelnuts for almonds or pine nuts. Pros: Easy, versatile
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