Dried pear-hazelnut stuffing

Yield: 8 servings

Measure Ingredient
2 tablespoons Unsalted butter
1 small Onion; minced
2 \N Shallots; chopped
3 \N Cloves garlic; chopped
3 \N Stalks celery; diced
¾ cup Apple or pear brandy
1 cup Diced dried pears
3 cups Diced French bread
2 \N 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
\N \N Salt
\N \N 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.

Similar recipes