Bulgur Stuffing with Dried Cranberries Hazelnuts
Elevate your holiday table or weeknight dinner with this vibrant Bulgur Stuffing with Dried Cranberries and Hazelnuts. This wholesome stuffing features the nutty, hearty texture of bulgur wheat paired with the tart sweetness of dried cranberries and the irresistible crunch of toasted hazelnuts. Sautéed onions, celery, and garlic infused with fragrant thyme and sage add a comforting, savory depth, while a sprinkle of fresh parsley brightens the dish. Simmered to perfection in vegetable broth, it's a flavorful and nutrient-rich alternative to traditional stuffing, perfect for vegetarians or anyone looking for a lighter side dish. Ready in just 35 minutes and garnished with optional lemon zest for a touch of zing, this versatile recipe is a crowd-pleaser for any occasion.
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Recipe Information
Ingredients
- 1.5 cups Bulgur wheat
- 3 cups Vegetable broth
- 0.75 cup Dried cranberries
- 0.5 cup Hazelnuts (toasted and roughly chopped)
- 2 tablespoons Olive oil
- 1 medium Yellow onion (finely diced)
- 2 stalks Celery (diced)
- 2 cloves Garlic (minced)
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Dried thyme
- 1 teaspoon Dried sage
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper (freshly ground)
- 1 teaspoon Lemon zest (optional, for garnish)
Instructions
Rinse the bulgur wheat under cold water and drain thoroughly.
In a medium saucepan, bring the vegetable broth to a boil. Stir in the bulgur wheat, reduce the heat to low, cover, and let simmer for 12-15 minutes, or until the liquid is absorbed and the bulgur is tender. Remove from heat, fluff with a fork, and set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and celery and sauté for 5-6 minutes, or until the vegetables are softened.
Stir in the minced garlic, dried thyme, and dried sage, and cook for an additional 1 minute, until the garlic is fragrant.
Add the dried cranberries and cooked bulgur to the skillet, stirring to combine. Cook for 2-3 minutes to allow the flavors to meld.
Mix in the chopped hazelnuts, fresh parsley, salt, and black pepper. Stir well and taste for seasoning; adjust as needed.
Transfer the bulgur stuffing to a serving dish and garnish with lemon zest, if desired. Serve warm.
Nutrition Facts
Calories |
2220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.2 g | 93% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3017 mg | 131% | |
| Total Carbohydrate | 357.2 g | 130% | |
| Dietary Fiber | 75.5 g | 270% | |
| Total Sugars | 91.0 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 362 mg | 28% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 3297 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
