PEAR & PINE NUT STUFFING

      Title: PEAR & PINE NUT STUFFING
  Categories: Stuffing
       Yield: 2 Servings
  
     3/4 c  Pine nuts
       1 tb Butter
       1 md Onion; chopped (1/2 c)
       1    Bartlett pear;peel/core/chop
     3/4 c  Parsley; minced
     1/4 c  Cilantro; minced
     1/3 c  Dry bread crumbs
     1/2 ts Salt
     1/8 ts 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
[ add our full cookbook to your website ] [ Search The Cookbook ]