Leek, hazelnut and dried pear stuffing

Prep 25 min
Total 1 hour 15 min
Serves 8



12 cups
cubed sourdough or crusty French bread, about 1 loaf
2 tbsp
garlic cloves, minced
leeks, halved and sliced (white and pale green parts only)
celery stalks, thinly sliced
1 cup
chopped dried pears
2 tsp
chopped fresh thyme
3/4 tsp
1/2 cup
chopped parsley
3/4 cup
toasted skinned hazelnuts, chopped
1 cup
no-salt vegetable or chicken broth


  • 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.



Calories 410, Protein 14 g, Carbohydrates 66 g, Fat 13 g, Fibre 7 g, Sodium 786 mg. Excellent source of folate

The easiest way to clean leaks

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