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