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.