Brandy, dried pears, and hazelnuts give rich flavor to stuffing, along with thyme, sage, and marjoram. This dressing is baked as a side dish, but feel free to use it as a stuffing for poultry or rolled roasts.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
Ingredients:
- 3/4 cup apple or pear brandy
- 1 cup diced dried pears
- 2 Tablespoons butter
- 1 small sweet onion, minced
- 3 stalks celery, diced
- 2 shallots, chopped
- 3 cloves garlic, minced
- 3 cups diced french bread
- 2 eggs, beaten
- 1/2 to 1 cup chicken or vegetable stock
- 1/2 cup chopped toasted hazelnuts
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh sage
- 2 teaspoons chopped fresh marjoram
- 1/2 teaspoon celery salt
- Salt to taste
- Freshly ground black pepper
Preparation:
Soak pears in brandy for 15 minutes.
Saute sweet onion, celery, and shallots in a large deep skillet over medium-high heat for 3 minutes until onions are translucent, but not browned. Add garlic and saute 1 additional minute. Add the pears with the brandy to the skillet. Continue to saute until liquid has evaporated and mixture is almost dry, 5 to 7 minutes. Remove from heat and cool to room temperature.
Preheat oven to 350 F. Spray a casserole dish with vegetable oil.
Place the bread in a large bowl. Add the sauteed vegetables and gently toss. Stir in eggs. Add just enough chicken stock to moisten the stuffing. Stir in hazelnuts, thyme, sage, marjoram, celery salt, salt, and pepper.
Spoon stuffing into the prepared casserole. Cover with a lid or foil. Bake for 45 minutes. Remove lid or foil. Bake an additional 15 minutes to brown the top.
Yield: 8 servings
Saute sweet onion, celery, and shallots in a large deep skillet over medium-high heat for 3 minutes until onions are translucent, but not browned. Add garlic and saute 1 additional minute. Add the pears with the brandy to the skillet. Continue to saute until liquid has evaporated and mixture is almost dry, 5 to 7 minutes. Remove from heat and cool to room temperature.
Preheat oven to 350 F. Spray a casserole dish with vegetable oil.
Place the bread in a large bowl. Add the sauteed vegetables and gently toss. Stir in eggs. Add just enough chicken stock to moisten the stuffing. Stir in hazelnuts, thyme, sage, marjoram, celery salt, salt, and pepper.
Spoon stuffing into the prepared casserole. Cover with a lid or foil. Bake for 45 minutes. Remove lid or foil. Bake an additional 15 minutes to brown the top.
Yield: 8 servings
