Leek, Hazelnut And Dried Pear Stuffing

Name: Leek, Hazelnut And Dried Pear Stuffing
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 8
Cuisine: american
Ingredients: 12 cups cubed sourdough or crusty French bread, about 1 loaf; 2 tbsp butter; 3 garlic cloves, minced; 2 leeks, halved and sliced (white and pale green parts only); 2 celery stalks, thinly sliced; 1 cup chopped dried pears; 2 tsp chopped fresh thyme; 3/4 tsp salt; 1/2 cup chopped parsley; 3/4 cup toasted skinned hazelnuts, chopped; 2 tsp poultry seasoning; 1 cup no-salt vegetable or chicken broth

Prep Time25 min
Total Time1 h 15 min
Makes8 servings

By Chatelaine

(Photo: Erik Putz)

Savoury and nutty with a just hint of sweetness, this stuffing strikes the perfect flavour balance.

Ingredients

12 cups cubed sourdough or crusty French bread, about 1 loaf
2 tbsp butter
3 garlic cloves, minced
2 leeks, halved and sliced (white and pale green parts only)
2 celery stalks, thinly sliced
1 cup chopped dried pears
2 tsp chopped fresh thyme
3/4 tsp salt
1/2 cup chopped parsley
3/4 cup toasted skinned hazelnuts, chopped
2 tsp poultry seasoning
1 cup no-salt vegetable or chicken broth

Instructions

PREHEAT oven to 400 F. Spread bread cubes in single layer on a large rimmed baking sheet. Toast in centre of oven, stirring halfway, until golden, about 15 min. Melt butter in a large wide saucepan over medium-high. Add garlic, leeks, celery, pears, thyme and salt. Stir occasionally until leeks are softened, 5 to 8 min. Remove from heat. Stir in toasted bread, parsley, hazelnuts and poultry seasoning. Season with fresh pepper. Stir in broth. Transfer to a large baking dish. Cover loosely with foil.
BAKE in centre of oven for 30 min. Remove foil and continue baking until golden, about 5 more min.

Nutrition (per serving)

Calories 410, Protein 14g, Carbohydrates 66g, Fat 13g, Fibre 7g, Sodium 786mg.
Excellent source of folate.

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