Leek, hazelnut and dried pear stuffing

Prep 25 min
Total 1 hour 15 min
Serves 8

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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

Calories 410
Protein 14 g
Carbohydrates 66 g
Fat 13 g
Fibre 7 g
Sodium 786 mg
Excellent source of folate
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The easiest way to clean leaks

Issue: October 2016

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Photo credit: Photo, Erik Putz.

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