Name: Bulgur, Apricot, and Pine Nut Dressing
Cook time: 20 min
Total time: 50 min
Yield: Makes 8 servings
Ingredients: 1/4 cup extra-virgin olive oil; 2/3 cup pine nuts (3 1/2 oz); 1 large onion, finely chopped (1 1/2 cups); 1 cup coarse bulgur* (5 1/2 oz); 1 3/4 cups water; 1/2 cup dried apricots (preferably California; 3 oz), finely chopped; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 4 oz feta, coarsely crumbled (3/4 cup); 1/2 cup chopped fresh flat-leaf parsley

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Sweet and sour dried apricots and creamy feta brighten this dressing, for a lively contrast with the more soothing Thanksgiving dishes usually on the table.

Cooks' note:

Bulgur can be made, without pine nuts, feta, and parsley, 1 day ahead and chilled, covered. Reheat in a heavy saucepan over moderately low heat, stirring occasionally, before adding remaining ingredients.

*Available at Middle Eastern markets and kalustyans.com.

Recipe notes

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