Bulgur Stuffing With Dried Cranberries & Hazelnuts - cooking recipe

Ingredients

1 tablespoon olive oil
3 cups onions, 2 large Chopped
1 cup celery, 2-3 stalks Chopped
1 garlic clove, 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 (to taste)
2/3 cup dried cranberries
1/4 cup orange juice
2/3 cup hazelnuts, toasted Chopped (2 ounces)
1/2 cup fresh flat-leaf parsley, Chopped
fresh ground pepper

Preparation

Over medium heat, in a dutch oven, heat oil.
Add onions and celery and cook, stirring often, for approximately 5 to 8 minutes or until softened.
To softened mixture, add garlic, cinnamon, and allspice and cook for 1 minute, stirring often.
Add bulgur, stir for a few minutes to combine, than add broth, bay leaf, and salt.
Bring to a simmer.
Reduce heat to low, cover dutch oven and simmer until all liquid is gone and bulgur is tender, approximately 15 to 20 minutes.
In a small microwave-safe bowl, combine dried cranberries and orange juice.
Cover with plastic wrap and add a few slits in the plastic wrap for vents.
Microwave on high for approximately 2 minutes.
This step can also be done on the stove top.
In a small saucepan, bring dried cranberries and orange juice to a simmer.
Remove from microwave or heat and set aside to let cranberries plump.
In large mixing bowl, add bulgur and discard the bay leaf.
Add cranberries, toasted hazelnuts, parsley, and pepper to bulgur.
Fluff mixture with a fork and serve.
NOTE: If making the stuffing ahead of time and reheating; place bowl of stuffing in a baking dish with 1/2 cup water added.
Cover stuffing and microwave on high for 10 to 15 minutes or until heated through.
The stuffing can also be baked at 350F degrees for 25 to 30 minutes or also until heated through.
If using to stuff a turkey, prepare as stated above.
Let cool completely and place about 5 cups of stuffing loosely into the turkey cavities.
Heat remainder separately.