Bulgur Stuffing with Dried Cranberries & Hazelnuts

2 Ratings
  • 5 0
  • 4 2
  • 3 0
  • 2 0
  • 1 0

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

Patsy Jamieson
Source: EatingWell Magazine, Fall 2002

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Recipe Summary

total:
40 mins
Servings:
10

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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.

Tips

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

Serving Size:
3/4 cup
Per Serving:
193 calories; protein 6g; carbohydrates 33.1g; dietary fiber 5.7g; sugars 7.3g; fat 5.3g; saturated fat 0.6g; vitamin a iu 319.7IU; vitamin c 11.8mg; folate 35.5mcg; calcium 39.2mg; iron 1.4mg; magnesium 64.8mg; potassium 345.8mg; sodium 241.1mg; thiamin 0.1mg.
Exchanges:

1 1/2 starch, 1/2 fruit, 1 vegetable, 1 fat
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