Pear-Walnut Stuffing
Prep: 30 minutes
Bake: 45 minutes • Serves: 18
1 tablespoon PICS olive oil
4 celery stalks, chopped
1 large carrot, peeled and chopped
1/2small yellow onion, chopped
2 Bartlett pears, peeled, cored and chopped
1 cup toasted PICS walnut pieces
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh thyme
1 teaspoon PICS salt
1/2teaspoon PICS ground black pepper
1 package (12 ounces) unseasoned, cubed stuffing
2-1/2cups PICS low sodium chicken broth
1/2cup reduced sugar dried cranberries
1.Preheat oven to 400°. Spray 13 x 9-inch baking dish with cooking spray. In large skillet, heat oil over medium-high heat. Add celery, carrot and onion; cook 7 minutes, stirring occasionally. Add pears, walnuts, sage, thyme, salt and pepper; cook 5 minutes or until pears soften, stirring occasionally.
2.In large bowl, gently combine stuffing, broth, cranberries and vegetable mixture; transfer to prepared dish and cover with aluminum foil. Bake stuffing 30 minutes; remove foil. Bake 15 minutes or until top is golden brown.
Approximate nutritional values per serving:
167 Calories, 7g Fat (1g Saturated), 0mg Cholesterol, 420mg Sodium,
21g Carbohydrates, 4g Fiber, 6g Sugars, 2g Added Sugars, 5g Protein