Quince-and-Hazelnut Stuffing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 |
Directions:
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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