Bulgur Stuffing With Dried Cranberries Hazelnuts Recipe

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!

Prep Time 15 mins
Cook Time 60 mins
Calories 205 kcal
Protein 13g
Rating Be the first
Bulgur Stuffing With Dried Cranberries Hazelnuts 46

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Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Bulgur Stuffing With Dried Cranberries Hazelnuts

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How to Make Bulgur Stuffing With Dried Cranberries Hazelnuts

  1. Heat olive oil in a large Dutch oven over medium heat.
  2. Add chopped onion and celery; cook, stirring frequently, for 5-8 minutes, or until softened.
  3. Stir in minced garlic, cinnamon, and allspice. Cook for 1 minute more.
  4. Add bulgur wheat and stir to combine. Pour in broth, add the bay leaf, and season with salt.
  5. 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.
  6. 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.
  7. Remove the bay leaf from the cooked bulgur. Transfer the bulgur to a large bowl.
  8. Stir in the plumped cranberries, toasted hazelnuts, parsley, and black pepper.
  9. Fluff the stuffing with a fork.
  10. **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.
  11. **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

Frequently Asked Questions

How long does it take to make Bulgur Stuffing With Dried Cranberries Hazelnuts?

Bulgur Stuffing With Dried Cranberries Hazelnuts takes about 75 minutes from start to finish — roughly 15 minutes to prepare and 60 minutes to cook.

How many calories are in Bulgur Stuffing With Dried Cranberries Hazelnuts?

Bulgur Stuffing With Dried Cranberries Hazelnuts has approximately 205 calories per serving, with about 13 g protein, 10 g carbohydrates and 11 g fat.

What ingredients do I need for Bulgur Stuffing With Dried Cranberries Hazelnuts?

The key ingredients for Bulgur Stuffing With Dried Cranberries Hazelnuts are Olive Oil, Onions, Celery, Garlic Clove, Ground Cinnamon, Ground Allspice. See the full list with measurements above.

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