Leek, hazelnut and dried pear stuffing

3

PREP TIME

25 min

TOTAL TIME

1 h 15 min

Serves

8

Leek, hazelnut and dried pear stuffing

Photo, Erik Putz.


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.

 

The easiest way to clean leaks

Nutrition (per serving)

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