| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Cornish |
Stuffing |
2 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
Posted to MM-Recipes Digest V3 #321
Date: Sat, 23 Nov 1996 22:51:32 +0000
From: Linda Place <placel@worldnet.att.net>
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