Bulgur Stuffing With Dried Cranberries Hazelnuts Recette

ditch the boring bread stuffing this year! This vibrant Bulgur Stuffing with Dried Cranberries and Hazelnuts is a chewy, nutty, and flavourful pilaf perfect as a Thanksgiving side dish or a delicious filling for your holiday bird. Made with wholesome bulgur wheat, sweet cranberries, crunchy hazelnuts, and warming spices, this recipe is both impressive and easy to make. Prepare it ahead – it keeps beautifully in the fridge for up to 2 days!

Préparation 15 min

Cuisson 60 min

Calories 205 kcal

Protéines 13g

Note Soyez le premier

Bulgur Stuffing With Dried Cranberries Hazelnuts

Recette Actions

Partagez cette recette :

Recette Auteur

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Bulgur Stuffing With Dried Cranberries Hazelnuts

Olive Oil
1 medium onion, chopped
2 stalks celery, chopped
Garlic Clove
Ground Cinnamon
Ground Allspice
1 1/2 cups bulgur wheat
Reduced Sodium Chicken Broth
1 bay leaf
1 teaspoon salt (or to taste)
1 cup dried cranberries
1/4 cup orange juice
1/2 cup hazelnuts, toasted
Fresh Flat Leaf Parsley
Fresh Ground Pepper

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Bulgur Stuffing With Dried Cranberries Hazelnuts? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Comment préparer Bulgur Stuffing With Dried Cranberries Hazelnuts

Heat olive oil in a large Dutch oven over medium heat.
Add chopped onion and celery; cook, stirring frequently, for 5-8 minutes, or until softened.
Stir in minced garlic, cinnamon, and allspice. Cook for 1 minute more.
Add bulgur wheat and stir to combine. Pour in broth, add the bay leaf, and season with salt.
Bring to a simmer, then reduce heat to low. Cover and simmer for 15-20 minutes, or until all liquid is absorbed and the bulgur is tender.
While the bulgur cooks, prepare the cranberries: Combine dried cranberries and orange juice in a microwave-safe bowl. Cover with plastic wrap, venting the top. Microwave on high for 2 minutes (or simmer on the stovetop until softened). Set aside to cool.
Remove the bay leaf from the cooked bulgur. Transfer the bulgur to a large bowl.
Stir in the plumped cranberries, toasted hazelnuts, parsley, and black pepper.
Fluff the stuffing with a fork.
**To serve as a side dish:** Cover and microwave on high for 10-15 minutes, or until heated through. Alternatively, bake at 350°F (175°C) for 25-30 minutes, or until heated through.
**To stuff a turkey:** Prepare the stuffing as directed above. Let cool completely. Loosely fill the turkey cavities with about 5 cups of stuffing. Heat the remaining stuffing separately.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

14g

Fat

Carbs

10g

Recipe Categories (Choose a category and find related recipes!)

Main Dish / Dinner Sweets & Sides Side Dishes Poultry Turkey Recipes Mediterranean The Americas American Healthy Vegetarian Fall Recipes Holiday Recipes

Questions fréquentes

Combien de temps faut-il pour préparer Bulgur Stuffing With Dried Cranberries Hazelnuts ?

Bulgur Stuffing With Dried Cranberries Hazelnuts prend environ 75 minutes du début à la fin — environ 15 minutes de préparation et 60 minutes de cuisson.

Combien de calories contient Bulgur Stuffing With Dried Cranberries Hazelnuts ?

Bulgur Stuffing With Dried Cranberries Hazelnuts contient environ 205 calories par portion, avec environ 13 g de protéines, 10 g de glucides et 11 g de lipides.

De quels ingrédients ai-je besoin pour Bulgur Stuffing With Dried Cranberries Hazelnuts ?

Les principaux ingrédients de Bulgur Stuffing With Dried Cranberries Hazelnuts sont Olive Oil, Onions, Celery, Garlic Clove, Ground Cinnamon, Ground Allspice. Consultez la liste complète avec les quantités ci-dessus.