Bulgur Dressing with Dried Fruit and Hazelnuts

½ T. extra virgin olive oil

1 large onion, chopped

1 stalk celery, chopped

1 clove garlic, minced

1 tart apple, peeled and diced

¼ t. cinnamon

1/8 t. allspice

1 cup bulgur, rinsed

1 ½ cups low sodium chicken broth (such as Pacific)

1 bay leaf

1/4 cup dried apricots, sliced very thinly

½ cup golden raisins

1/8 cup orange juice from an orange

1/3 cup chopped hazelnuts

¼ cup fresh parsley

freshly ground pepper to taste

• Heat a small Dutch oven to medium heat. Add oil then onions and celery, stir and cover with lid about 5-8 minutes.
• Add garlic, apple, cinnamon, allspice and cook stirring for one minute. Add bulgur and stir for a few seconds.
• Add broth and bay leaf, bring to a simmer. Reduce heat to low, cover and simmer until the bulgur is tender and liquid has been absorbed.
• Meanwhile, combine dried fruits and orange juice to soak.
• Toast hazelnuts in a dry skillet over medium-low heat, stirring constantly, until light golden and fragrant, about 2-3 minutes.
• When bulgur is ready, discard bay leaf. Add cranberries, toasted hazelnuts, parsley and pepper. Fluff with a fork.