Yield: 2 Servings
|¾ cup||Pine nuts|
|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|
|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