Pear & pine nut stuffing

Yield: 2 Servings

Measure Ingredient
¾ cup Pine nuts
1 tablespoon Butter
1 medium Onion; chopped (1/2 c)
1 \N Bartlett pear;peel/core/chop
¾ cup Parsley; minced
¼ cup Cilantro; minced
⅓ cup Dry bread crumbs
½ teaspoon Salt
⅛ teaspoon Fresh ground black pepper

Makes enough stuffing for 2 Cornish hens Toast nuts in a single layer in a dry skillet. Cook over medium heat, stirring and tossing just until nuts start to smell toasty. Melt butter in medium-size skillet. And the onion and cook, stirring frequently, until tender-crisp. Stir in the toasted nuts, pear, parsley, cilantro, bread crumbs, salt and pepper. Use to stuff Cornish hens or a small chicken. Or bake stuffing in a greased, covered loaf pan in preheated 375-degree oven for 25 minutes. Per serving: 466 calories, 36 gm. fat, 19 mg. cholesterol, 649 mg.

sodium, 29 gm. carbohydrate, 8 gm. protein, 70 mg. calcium.

Source: "The Thanksgiving Cookbook" by Holly Garrison printed in the Star-Tribune, Minneapolis-St. Paul, Minnesota, November 21, 1993

Similar recipes