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1
Over medium heat, in a dutch oven, heat oil.
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2
Add onions and celery and cook, stirring often, for approximately 5 to 8 minutes or until softened.
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3
To softened mixture, add garlic, cinnamon, and allspice and cook for 1 minute, stirring often.
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4
Add bulgur, stir for a few minutes to combine, than add broth, bay leaf, and salt.
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5
Bring to a simmer.
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6
Reduce heat to low, cover dutch oven and simmer until all liquid is gone and bulgur is tender, approximately 15 to 20 minutes.
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7
In a small microwave-safe bowl, combine dried cranberries and orange juice.
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8
Cover with plastic wrap and add a few slits in the plastic wrap for vents.
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9
Microwave on high for approximately 2 minutes.
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10
This step can also be done on the stove top.
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11
In a small saucepan, bring dried cranberries and orange juice to a simmer.
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12
Remove from microwave or heat and set aside to let cranberries plump.
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13
In large mixing bowl, add bulgur and discard the bay leaf.
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14
Add cranberries, toasted hazelnuts, parsley, and pepper to bulgur.
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15
Fluff mixture with a fork and serve.
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16
NOTE: If making the stuffing ahead of time and reheating; place bowl of stuffing in a baking dish with 1/2 cup water added.
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17
Cover stuffing and microwave on high for 10 to 15 minutes or until heated through.
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18
The stuffing can also be baked at 350F degrees for 25 to 30 minutes or also until heated through.
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19
If using to stuff a turkey, prepare as stated above.
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20
Let cool completely and place about 5 cups of stuffing loosely into the turkey cavities.
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21
Heat remainder separately.
