astray recipes: Dried pear-hazelnut stuffing

Categories: Caprial1
Yield: 8 servings

Measure	Ingredient
2 tablespoons	Unsalted butter
1 small	Onion; minced
2	Shallots; chopped
3	Cloves garlic; chopped
3	Stalks celery; diced
¾ cup	Apple or pear brandy
1 cup	Diced dried pears
3 cups	Diced French bread
2	Eggs
½ cup	Chicken stock; up to 1
½ cup	Chopped toasted hazelnuts
2 teaspoons	Chopped fresh thyme; sage, and marjoram
½ teaspoon	Celery salt
	Salt
	Freshly ground black pepper

Heat the butter in a large saute pan over high heat until hot. Add the onion, shallots, garlic, and celery and saute 3 to 4 minutes. Add the brandy and pears and cook until almost all the liquid is reduced and the mixture is dry, about 5 to 7 minutes. Remove the pan from the heat and let the mixture cool completely.

In a large mixing bowl toss together the diced bread and the onion mixture.

Add the eggs and mix well, then add just enough stock to moisten the stuffing. Add the hazelnuts, herbs, celery salt, and salt and pepper to taste, and mix well. Place the stuffing in a baking dish and cover with foil. Bake in a standard oven at 350ø or in a convection oven at 325ø for about 1 hour.

Converted by MC_Buster.

Per serving: 55 Calories (kcal); 4g Total Fat; (66% calories from fat); 2g Protein; 3g Carbohydrate; 55mg Cholesterol; 261mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

dried pear-hazelnut stuffing