Recipe - Pear And Pine Nut Stuffing

Three fourths cup Pine nuts
1 tablespoon Butter
1 md Onion; chopped (One half c)
1 Bartlett pear;peel/core/chop
Three fourths cup Parsley; minced
One fourth cup Cilantro; minced
1/3 cup Dry bread crumbs
One half teaspoon Salt
1/8 teaspoon Fresh ground black pepper

Makes enough stuffing for 2 Cornish hens

Toast nuts in a single layer in a dry skillet. Cook over medium heat,
stirring and tossing just until nuts start to smell toasty. Melt butter in
mediumsize skillet. And the onion and cook, stirring frequently, until
tendercrisp. Stir in the toasted nuts, pear, parsley, cilantro, bread
crumbs, salt and pepper. Use to stuff Cornish hens or a small chicken. Or
bake stuffing in a greased, covered loaf pan in preheated 375degree oven
for 25 minutes. Per serving: 466 calories, 36 gm. fat, 19 mg. cholesterol,
649 mg. sodium, 29 gm. carbohydrate, 8 gm. protein, 70 mg. calcium.

Source: "The Thanksgiving Cookbook" by Holly Garrison

printed in the StarTribune, MinneapolisSt. Paul, Minnesota, November 21,
1993
Posted to MMRecipes Digest V3 #321

Date: Sat, 23 Nov 1996 22:51:32 +0000

From: Linda Place placel@worldnet.att.net