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Stuffing: Dried Pear-Hazelnut Stuffing

Source of Recipe

Emily


List of Ingredients

2 tbl Unsalted butter
1 sm Onion, minced
2 Shallots, chopped
3 Cloves garlic, chopped
3 stalk celery, diced
3/4 cup Apple or pear brandy
1 cup Diced dried pears
3 cup Diced French bread
2 Eggs
1/2 cup Chicken stock, up to 1
1/2 cup Chopped toasted hazelnuts
2 tsp Chopped fresh thyme, sage, and marjoram
1/2 tsp Celery salt
Salt
Freshly ground black pepper


Recipe

Heat the butter in a large saute pan over high heat until hot. Add the onion, shallots, garlic, and celery and saute 3 to 4 minutes. Add the brandy and pears and cook until almost all the liquid is reduced and the mixture is dry, about 5 to 7 minutes. Remove the pan from the heat and let the mixture cool completely.

In a large mixing bowl toss together the diced bread and the onion mixture.

Add the eggs and mix well, then add just enough stock to moisten the stuffing. Add the hazelnuts, herbs, celery salt, and salt and pepper to taste, and mix well. Place the stuffing in a baking dish and cover with foil. Bake in a standard oven at 350 or in a convection oven at 325 for about 1 hour.