Ingredients for 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
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How to Make 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
4g
Carbs
10g