| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Grains |
French |
Caprial1 |
8 |
servings |
INGREDIENTS
| 2 |
tb |
Unsalted butter |
| 1 |
sm |
Onion; minced |
| 2 |
|
Shallots; chopped |
| 3 |
|
Cloves garlic; chopped |
| 3 |
|
Stalks celery; diced |
| 3/4 |
c |
Apple or pear brandy |
| 1 |
c |
Diced dried pears |
| 3 |
c |
Diced French bread |
| 2 |
|
Eggs |
| 1/2 |
c |
Chicken stock; up to 1 |
| 1/2 |
c |
Chopped toasted hazelnuts |
| 2 |
ts |
Chopped fresh thyme; sage, and marjoram |
| 1/2 |
ts |
Celery salt |
|
|
Salt |
|
|
Freshly ground black pepper |
INSTRUCTIONS
Heat the butter in a large saute pan over high heat until hot. Add the
onion, shallots, garlic, and celery and saute 3 to 4 minutes. Add the
brandy and pears and cook until almost all the liquid is reduced and the
mixture is dry, about 5 to 7 minutes. Remove the pan from the heat and let
the mixture cool completely.
In a large mixing bowl toss together the diced bread and the onion mixture.
Add the eggs and mix well, then add just enough stock to moisten the
stuffing. Add the hazelnuts, herbs, celery salt, and salt and pepper to
taste, and mix well. Place the stuffing in a baking dish and cover with
foil. Bake in a standard oven at 350° or in a convection oven at 325° for
about 1 hour.
Converted by MC_Buster.
Per serving: 55 Calories (kcal); 4g Total Fat; (66% calories from fat); 2g
Protein; 3g Carbohydrate; 55mg Cholesterol; 261mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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