Bulgur Stuffing with Dried Cranberry and Toasted Hazelnuts

Adapted from Eatingwell.com
Serves 10

1 tablespoon extra-virgin olive oil
2 large onions, chopped
3 stalks celery, chopped
1 clove garlic, minced
1/2 teaspoon cinnamon
1/4 teaspoon allspice
2 cups bulgur, rinsed
3 cups chicken or veggie broth
1 bay leaf
1/4 teaspoon salt, or to taste
2/3 cup dried cranberries
1/4 cup orange juice
2/3 cup chopped hazelnuts
1/2 cup chopped fresh parsley
Freshly ground pepper, to taste

1. Heat oil in a Dutch oven over medium heat. Add onions and celery; cook, stirring often, until softened, about 10 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.
2. Bring dried cranberries and orange juice to a simmer in a small saucepan on the stovetop and remove from heat. Set aside to plump.
3. 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.