EatingWell Bulgur Stuffing with Dried Cranberries & Hazelnuts - 4 pts

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EatingWell Bulgur Stuffing with Dried Cranberries & Hazelnuts 4 pts

1 tablespoon extra-virgin 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 (see Ingredient note)

3 cups reduced-sodium 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)

1/2 cup chopped fresh 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 the 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. Toast hazelnuts in a small dry skillet over medium-low heat,

stirring constantly, until light golden and fragrant, 2 to 3 minutes.

When the bulgur is ready, discard the bay leaf. Add the cranberries,

toasted hazelnuts, parsley and pepper; fluff with a fork.

 

Yield: 10 servings, 3/4 cup each

Active Time: 40 minutes

Total Time: 40 minutes

Ease of preparation: Easy

 

NUTRITION INFORMATION: Per serving: 210 calories; 7 g fat (1 g sat, 5

g mono); 1 mg cholesterol; 35 g carbohydrate; 6 g protein; 7 g fiber;

105 mg sodium.

Nutrition bonus: 11 mg Vitamin C (27% dv), 64 mg Magnesium (16% dv).

 

TIP: 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. You can find

it in health-food stores and some large supermarkets. To stuff a

turkey, prepare the recipe and let cool completely. Place about 5 cups

of the stuffing loosely in turkey cavities; heat the remainder

separately.

 

MAKE AHEAD TIP: 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°f for 25 to 30 minutes.)

 

Source: EatingWell Portable Holiday Sides

Formatted by Chupa Babi in MC: 12.19.06

 

For a change of pace from traditional bread stuffing, try this

elegant, nutty-tasting pilaf, which features quick-cooking whole-grain

bulgur.

 

ChupaNote: I don't use plastic in the microwave for health reasons.

Wax paper works great, or a brown paper bag, or an unbleached paper

towel, you know, etc.

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