Quince-and-Hazelnut Stuffing

Name: Quince-and-Hazelnut Stuffing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons brown sugar; 532 milliliters (1/2-inch-thick) cubed French bread; 2 garlic cloves, minced; 177 milliliters chopped green bell pepper; 3 Tbsps hazelnuts; 177 milliliters low-salt chicken broth, divided; 118 milliliters chopped onion; 0 teaspoons pepper; 1 teaspoons poultry seasoning; 710 milliliters diced cored peeled quince (about 3 quinces); 1 teaspoons salt

Quince-and-Hazelnut Stuffing is a dairy free side dish. This recipe makes 8 servings with 114 calories, 3g of protein, and 3g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. It will be a hit at your Thanksgiving event. If you have hazelnuts, quince, low-salt chicken broth, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 35

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Oven

Place hazelnuts on a baking sheet.

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Hazelnuts

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Baking Sheet

Bake nuts at 350 for 15 minutes, stirring once. Turn nuts out onto a towel.

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Nuts

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Oven

Roll up towel; rub off skins. Coarsely chop nuts, and set aside.

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Nuts

Roll

Dry Seasoning Rub

Place a nonstick skillet coated with cooking spray over medium heat.

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Cooking Spray

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Frying Pan

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.

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Quince

Broth

Sugar

Add bell pepper, onion, poultry seasoning, and garlic; cook an additional 3 minutes.

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Poultry Seasoning

Bell Pepper

Garlic

Onion

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.

Ingredients you will need

Cooking Spray

Bread Cubes