1/2 cup (120mL) chopped hazelnuts
2 tablespoons (30mL) butter
1 large yellow onion, diced
2 celery stalks, diced
1 1/2 apples, ideally Granny Smith or Golden Delicious, peeled,
cored and diced into 1/4 inch (6cm) cubes
1/4 cup (60mL) apple juice
1 large egg
4 cups (960mL) day-old country-style bread, cut into 1/2 inch
(1.25mL) cubes, slighted dried
3 tablespoon (45mL) Mrs. Dash® Garlic & Herb Seasoning
Blend
1/3 teaspoon ground cinnamon
1/2 teaspoon (2.5mL) dried sage
1 cup (240mL) parsley, stems removed, chopped coarsely
1 cup (240mL) chicken stock
In a pre-heated 325°F oven, toast
hazelnuts on a cookie sheet for 10 minutes. Let cool and reserve.
Melt butter in a large sauté pan
over medium high heat and sauté onions, celery and apples
for approximately 10 minutes, or until they begin to brown.
Remove pan from the heat and stir in apple
juice, using the liquid to loosen up any brown bits from the
pan.
In a large bowl, beat egg. Add bread,
Mrs. Dash® Garlic & Herb Seasoning Blend, cinnamon, sage,
parsley, chicken stock, hazelnuts and the sauteed onions, celery
and apples. Toss thoroughly.
Place stuffing in the turkey cavity (but
do not over-stuff) and cook with bird. Bake any leftover stuffing
in a shallow baking dish at 350°F for approximately 30 minutes,
or until a crisp crust has formed on top (all of the stuffing
can be cooked in a large baking dish if desired).
Makes 8 servings; Serving size: 5.08 ounces
(144.07g).
Nutrititional Information Per Serving:
Calories: 205; % of Calories from Fat: 57%; Total Fat: 13 g;
Saturated Fat: 3 g; Unsaturated Fat: 10 g; Trans Fat: 0 g; Cholesterol:
35 mg; Sodium: 135 mg; Potassium: 292 mg; Carbohydrates: 18 g;
Fiber: 3 g; Protein: 5 g;
Recipe provided courtesy of Mrs. Dash®;
Alberto-Culver Company. All rights reserved.
