Leek, Hazelnut And Dried Pear Stuffing
10
- Prep Time25 min
- Total Time1 h 15 min
- Makes8 servings
(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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