Quince-and-Hazelnut Stuffing

HOWARD L. PUCKETT

Yield: 8 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 75
  • Calories from fat: 30%
  • Fat: 2.5g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.7g
  • Carbohydrate: 12.5g
  • Fiber: 1.3g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 196mg
  • Calcium: 19mg

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

  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.
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