| 1 tablespoon | Olive oil |
| 3 cups | Chopped onions (2 large) |
| 1 cup | Chopped celery (2-3 stalks) |
| 1 clove | Garlic, minced |
| 1/2 teaspoon | Ground cinnamon |
| 1/4 teaspoon | Ground allspice |
| 2 cups | Bulgur (see Ingredient Note), rinsed |
| 3 cups | Reduced-sodium chicken broth |
| 1 | Bay leaf |
| 1/4 teaspoon | Salt, or to taste |
| 2/3 cup | Dried cranberries |
| 1/4 cup | Orange juice |
| 2/3 cup | Chopped hazelnuts (2 ounces), toasted (see Toasting Nuts) |
| 1/2 cup | Chopped fresh flat-leaf parsley |
| | Freshly ground pepper to taste |
1. 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 bulgur is tender and liquid has been absorbed, 15 to 20 minutes.
2. 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.
3. When bulgur is ready, discard bay leaf. Add cranberries, toasted hazelnuts, parsley and pepper; fluff with a fork.
Toasting Nuts
Whether you are using almonds, pine nuts, walnuts, pecans, hazelnuts or pistachios, toasting brings out their inherently rich flavor. You can toast nuts in the oven, on the stovetop or in the microwave; Choose the most convenient method.
* To toast nuts in the oven: Preheat oven to 350 degrees. (Alternatively, a toaster oven is convenient if you do not wish to heat your regular oven.) Spread nuts in a small baking pan. Bake, shaking the pan once or twice to ensure even browning, until the nuts are lightly browned and fragrant, 5 to 8 minutes. Transfer to a small bowl to cool.
* To toast nuts on the stovetop: Heat a small dry
skillet over medium-low heat. Add nuts and cook, stirring constantly, until the nuts are lightly browned and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool.
* To toast nuts in the microwave: Spread nuts on
a microwave-safe plate or in
a glass pie pan or baking dish. Microwave on high, stirring several times, until the nuts are golden brown and fragrant. Allow 4 to 5 minutes to toast
1/2 cup nuts.
makes 10 servings, 3/4 cup each.
Tip:
To use this recipe to stuff a turkey, prepare through Step 3 and let cool completely. Place about 5 cups stuffing loosely in turkey cavities; heat remainder separately.
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.
Reprinted with permission of EatingWell, The Magazine of Food & Health