| 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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