I used to make this with dried cranberries but changed that to dried cherries to make this SB friendly. 1 tablespoon Olive oil
1 1/2 cups Chopped onions
1 cup Chopped celery (2-3 stalks)
1 clove Garlic, minced
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground allspice
2 cups Bulgur, rinsed
3 cups chicken broth
1 Bay leaf
1/4 teaspoon Salt, or to taste
2/3 cup Dried cherries
1/4 cup Orange juice
2/3 cup Chopped hazelnuts, toasted
1/2 cup Chopped fresh flat-leaf 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; bring to a simmer. Reduce heat to low, cover and simmer until bulgur is tender and liquid has been absorbed, 15 to 20 minutes.
Meanwhile, combine dried cherries and orange juice in a small microwave-safe bowl. Cover with vented plastic wrap and microwave on high for 2 minutes. (Alternatively, bring dried cherries and orange juice to a simmer in a small saucepan on the stovetop and remove from heat.) Set aside to plump.
When bulgur is ready, discard bay leaf. Add cherries, toasted hazelnuts, parsley and pepper; fluff with a fork.
* This makes plenty. You can use it to stuff a turkey if preferred. Just leave room for the bulgur to swell inside the bird.