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Leek, Hazelnut And Dried Pear Stuffing

6

  • Prep Time25 mins
  • Total Time1 hr 15 mins
  • Makes8 servings
Leek, Hazelnut And Dried Pear Stuffing

Photo, Erik Putz.

Chatelaine Triple Tested

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.

Visit the Chatelaine Guide to Thanksgiving for everything you need to plan this year's big meal, including our very best recipes for show-stopping main courses, second-helping-worthy sides and the most delectable desserts.

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