Serve this lemony bulgur—an American interpretation of Middle Eastern tabbouleh—instead of the more familiar and expected stuffing.
1 cup coarse-ground bulgur
2 cups (1/4-inch) cubed peeled English cucumber
1 cup dried cranberries
1/3 cup thinly sliced green onion
1 cup finely chopped fresh flat-leaf parsley
1 teaspoon grated lemon rind
1/3 cup fresh lemon juice
1/3 cup extra-virgin olive oil
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
How to Make It
Place bulgur in a large bowl; cover with 2 cups boiling water. Cover; let stand 30 minutes or until liquid is absorbed. Fluff with a fork. Add cucumber and remaining ingredients; toss gently to combine.