[tps_header]This year, my goal is to create healthier versions of my favorite Thanksgiving recipes! The twists below are jam-packed with loads of flavor and contain far less calories than the originals. Enjoy![/tps_header]
Hazelnut Bulgar Stuffing with Fresh Cranberry Sauce (adapted from EatingWell)
(Serves 10, Serving: ¾ cup)
1 tablespoon hazelnut or almond oil
3 cups chopped sweet onion
1 cup chopped celery
1 clove garlic, minced
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 cups organic bulgur, rinsed
3 cups reduced-sodium organic chicken broth
1 bay leaf
1/4 teaspoon sea salt, or to taste
2/3 cup unsweetened dried cranberries
1/4 cup juice squeezed from oranges
2/3 cup chopped raw hazelnuts
1/2 cup chopped fresh parsley
Freshly ground pepper, to taste
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, and 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, bring dried cranberries and orange juice to a simmer in a small saucepan on the stovetop and remove from heat, setting aside to plump. Make sure you give the hazelnuts your full attention and stir constantly.
Toast hazelnuts in a small dry skillet over medium-low heat until golden and fragrant, for 2 to 3 minutes.
When the bulgur is ready, discard the bay leaf. Add the cranberries, toasted hazelnuts, parsley and pepper, and fluff with a fork.