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Contributed By: EatingWell
EatingWell

For a change of pace from traditional bread stuffing, try this chewy, nutty-tasting pilaf, which features quick-cooking whole-grain bulgur, to accompany your holiday bird.

Ingredients

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, 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

1/2 cup Chopped fresh flat-leaf parsley

Freshly ground pepper to taste

Preparation

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.

Cook's Notes

Makes 10 servings, 3/4 cup each.

To make ahead: 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 degrees for 25 to 30 minutes.)

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.

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.

Reprinted with permission of EatingWell, The Magazine of Food & Health

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