For a change of pace from traditional bread stuffing, try this elegant, nutty-tasting pilaf, which features quick-cooking whole-grain bulgur. Source: EatingWell Magazine, Fall 2002

Patsy Jamieson


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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 1/2 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 Facts

193 calories; 5.3 g total fat; 0.6 g saturated fat; 241 mg sodium. 346 mg potassium; 33.1 g carbohydrates; 5.7 g fiber; 7 g sugar; 6 g protein; 320 IU vitamin a iu; 12 mg vitamin c; 35 mcg folate; 39 mg calcium; 1 mg iron; 65 mg magnesium;

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Rating: 4 stars
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 Read More