Quince-and-Hazelnut Stuffing

Quince-and-Hazelnut Stuffing Recipe
HOWARD L. PUCKETT

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Preheat oven to 350°.

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.

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.

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.

Note:

November 1997
My Notes

Only you will be able to view, print, and edit this note.

Add Note