Quince-and-Hazelnut Stuffing

Quince-and-Hazelnut Stuffing
Photo by HOWARD L. PUCKETT

Ingredients

  • ½ cup chopped onion
  • 2 garlic cloves, minced
  • 1/8 teaspoon pepper
  • 3 tablespoons hazelnuts
  • ¾ teaspoon poultry seasoning
  • ½ teaspoon salt
  • 2 garlic cloves, minced
  • + 17 more ingredients
    • ¾ teaspoon poultry seasoning
    • Cooking spray
    • ½ cup chopped onion
    • ½ teaspoon salt
    • ¾ cup chopped green bell pepper
    • ¾ cup chopped green bell pepper
    • 2 ¼ cups (1/2-inch-thick) cubed French bread
    • 2 teaspoons brown sugar
    • 1/8 teaspoon pepper
    • 2 ¼ cups (1/2-inch-thick) cubed French bread
    • Cooking spray
    • 3 cups diced cored peeled quince (about 3 quinces)
    • 3 tablespoons hazelnuts
    • ¾ cup low-salt chicken broth, divided
    • 3 cups diced cored peeled quince (about 3 quinces)
    • ¾ cup low-salt chicken broth, divided
    • 2 teaspoons brown sugar

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 s...

View full recipe at My Recipes

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