BULGUR STUFFING WITH DRIED CRANBERRIES & HAZELNUTS
If you are looking for something to replace the traditional bread stuffing, this is a great recipe. A chewy, nutty-tasting pilaf that can be served as a side dish or used to stuff your holiday bird. If the stuffing will be made ahead of time it will keep, covered, in the refrigerator for up to 2 days.
Provided by lauralie41
Categories Grains
Time 1h
Yield 3/4 cup, 10 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 205, Fat 7.7, SaturatedFat 0.8, Sodium 96, Carbohydrate 30.6, Fiber 7.3, Sugar 3.6, Protein 6.9
HERB STUFFING WITH DRIED FRUIT
This bread stuffing with mixed dried fruit, sage, thyme and parsley makes a great accompaniment for roast turkey.
Provided by Food Network Kitchen
Time 2h
Yield 8-10
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F. Butter a shallow 3-quart baking dish. Cut or tear the bread into bite-size pieces. Divide between 2 rimmed baking sheets and spread into a single layer. Bake until slightly dry and crisp, 15 to 20 minutes. Cool completely.
- Meanwhile, melt 6 tablespoons of butter in a large skillet over medium-high heat. Add the dried fruit, sage, thyme, apple, onion, celery, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the broth and parsley and bring to a boil. Remove from the heat and pour into a large bowl.
- Add the toasted bread to the onion mixture and toss until evenly moistened. Stir in the egg. Transfer to the prepared baking dish and evenly spread without packing the stuffing down too much. Bake until the top is crusty, about 40 minutes. Melt the remaining 2 tablespoons butter and drizzle over the top. Continue to bake until the top is crisp and golden, about 20 minutes more. Garnish with parsley and thyme.
BULGUR STUFFING WITH BRUSSELS SPROUTS AND DRIED MUSHROOMS
Categories Mushroom Side Bake Sauté Thanksgiving High Fiber Stuffing/Dressing Brussels Sprout Bulgur Simmer Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 cups
Number Of Ingredients 9
Steps:
- In a bowl pour boiling water over mushrooms and soak 30 minutes. In a 4-quart saucepan sauté onion in 2 tablespoons butter over moderately high heat, stirring, until softened. Add broth and bring to a simmer. Stir in bulgur and simmer, uncovered, stirring occasionally, 8 minutes.
- Trim and quarter Brussels sprouts. In a large non-stick skillet heat remaining 6 tablespoons butter over moderately high heat until foam subsides and sauté Brussels sprouts, stirring occasionally, until tender, about 10 minutes.
- Remove mushrooms from water, squeezing out excess liquid, and reserve soaking liquid. Rinse mushrooms to remove any grit and coarsely chop. Line a sieve set over a bowl with a dampened paper towel or coffee filter and strain reserved soaking liquid into bowl. Chop parsley.
- In a large bowl toss together bulgur mixture, Brussels sprouts, mushrooms, 1/2 cup strained soaking liquid, parsley, and salt and pepper to taste and cool completely. Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding.
- For cooking stuffing inside poultry:
- Any frozen poultry destined for stuffing should be completely thawed, and the stuffing itself brought to room temperature before it's put into the turkey. Do not stuff your bird the night before you cook it; such a seeming time-saver can have dangerous results. Instead, it is best to loosely fill the bird's neck and body cavities immediately before roasting. And always use a meat or instant-read thermometer: The meat is done when the temperature of the thickest part of the thigh (be careful not to touch the bones) reaches 180°F.; the stuffing baked inside the bird is done at 160°F.-165°F. After roasting, let your stuffed poultry stand 15 to 20 minutes, a double assurance that the requisite temperatures for food safety have been reached.
- For cooking all or part of stuffing outside poultry:
- In a shallow baking dish bake stuffing, covered, in a 325° F. oven 40 minutes (do not uncover during baking).
CRANBERRY NUT STUFFING
This recipe is perfect for your Thanksgiving get-together. The cranberries really make it different from other stuffing. You will be asked for the recipe from all of your guests!-Judy Toth, Hyde Park, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a skillet, saute onions and celery in butter until tender; transfer to a large bowl. Stir in bread cubes, nuts, poultry seasoning, salt and pepper. Add cranberries; toss lightly to mix. , In a small bowl, combine eggs, broth and brown sugar; pour over bread mixture. Mix lightly until bread is moistened. Place in a greased 2-qt. casserole. , Cover and bake at 325° for 45 minutes. Uncover and bake 15 minutes more. Serve with leftover turkey.
Nutrition Facts : Calories 286 calories, Fat 19g fat (8g saturated fat), Cholesterol 111mg cholesterol, Sodium 614mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 3g fiber), Protein 8g protein.
BULGUR STUFFING
Steps:
- Melt butter in large skillet. Add onions, coriander and cumin. Cover and cook, stirring occasionally, until onion is translucent, about 10 minutes.
- Add almonds, apricots and raisins. Cook uncovered, stirring occasionally, until almonds are golden. Transfer to a large bowl.
- Add bulgur, cinnamon, cloves, salt and pepper, and mix well. Refrigerate stuffing before using.
Nutrition Facts : @context http, Calories 300, UnsaturatedFat 10 grams, Carbohydrate 32 grams, Fat 19 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 276 milligrams, Sugar 16 grams, TransFat 0 grams
WILD RICE STUFFING WITH HAZELNUTS AND DRIED CRANBERRIES
Categories Nut Rice Side Bake Thanksgiving Cranberry Dried Fruit Fall Hazelnut Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 12 to 16 servings
Number Of Ingredients 11
Steps:
- Melt 1/2 cup butter in heavy large pot over medium-high heat. Add onions and garlic and sauté until tender, about 4 minutes. Add chicken broth. Bring to boil. Add wild rice. Reduce heat to medium-low. Cover and simmer 30 minutes. Mix in brown rice; cover and simmer until rice is just tender and most liquid is absorbed, about 30 minutes longer.
- Stir cranberries, parsley and thyme into rice. Cover and cook until liquid is absorbed, about 5 minutes longer. Mix in hazelnuts and green onions. Season generously with salt and pepper.
- To bake stuffing in turkey:
- Loosely fill main cavity with stuffing. Butter ceramic baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes.
- To bake all of stuffing in baking dish:
- Preheat oven to 350°F. Butter 15x10x2-inch glass or ceramic baking dish. Transfer stuffing to prepared dish. Cover dish with buttered foil, buttered side down; bake stuffing until heated through, about 40 minutes.
BULGUR STUFFING
Very nice alternative to rice. If you're looking for a healthy alternative to dressing, this dish has the flavors of stuffing - without the fat.
Provided by Juenessa
Categories Low Protein
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In small saucepan, bring chicken broth and salt to boil; add bulgur.
- Reduce heat; cover and simmer for 20-25 minutes, or until broth is absorbed and bulgur is tender.
- In small skillet, heat olive oil.
- Add vegetables and saute until onion is tender but not brown.
- Add garlic at the last minute or two.
- Stir in cooked bulgur.
- Salt and pepper to taste.
Nutrition Facts : Calories 94.1, Fat 2.5, SaturatedFat 0.5, Sodium 471.7, Carbohydrate 14, Fiber 3.2, Sugar 1, Protein 4.8
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BULGUR STUFFING WITH DRIED CRANBERRIES & HAZELNUTS
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- 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.
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