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Quince-and-Hazelnut Stuffing

HOWARD L. PUCKETT
Yield 8 servings (serving size: 1/2 cup)

Ingredients

  • 3 tablespoons hazelnuts
  • Cooking spray
  • 3 cups diced cored peeled quince (about 3 quinces)
  • 2 teaspoons brown sugar
  • 3/4 cup low-salt chicken broth, divided
  • 3/4 cup chopped green bell pepper
  • 1/2 cup chopped onion
  • 3/4 teaspoon poultry seasoning
  • 2 garlic cloves, minced
  • 2 1/4 cups (1/2-inch-thick) cubed French bread
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Nutrition Information

  • calories 75
  • caloriesfromfat 30 %
  • fat 2.5 g
  • satfat 0.2 g
  • monofat 1.6 g
  • polyfat 0.3 g
  • protein 1.7 g
  • carbohydrate 12.5 g
  • fiber 1.3 g
  • cholesterol 0.0 mg
  • iron 0.9 mg
  • sodium 196 mg
  • calcium 19 mg

How to Make It

  1. Preheat oven to 350°.

  2. Place hazelnuts on a baking sheet. Bake nuts at 350° for 15 minutes, stirring once. Turn nuts out onto a towel. Roll up towel; rub off skins. Coarsely chop nuts, and set aside.

  3. Place a nonstick skillet coated with cooking spray over medium heat. Add quince, and sprinkle with sugar. Cook 15 minutes, stirring frequently or until very brown. Stir in 1/2 cup broth, and bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes or until quince is tender and the liquid nearly evaporates. Add bell pepper, onion, poultry seasoning, and garlic; cook an additional 3 minutes.

  4. Remove pan from heat; stir in 1/4 cup broth, bread cubes, hazelnuts, salt, and pepper. Spoon the quince mixture into a 1-quart baking dish coated with cooking spray. Cover and bake at 350° for 30 minutes.