Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Pine nuts
1 tb Butter
1 md Onion; chopped (1/2 c)
1 Bartlett pear;peel/core/chop
3/4 c Parsley; minced
1/4 c Cilantro; minced
1/3 c Dry bread crumbs
1/2 ts Salt
1/8 ts 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 medium-size skillet. And the onion and cook, stirring
frequently, until tender-crisp. 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 375-degree 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 Star-Tribune, Minneapolis-St. Paul, Minnesota,
November 21, 1993

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