Bulgur Stuffing With Dried Cranberries and Hazelnuts Recipe

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.

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.

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.

TIP: 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.

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).