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Nut Recipes |
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Cornbread w/ Pine Nuts & Persimmons serves about 8
4 cups crumbled corn bread 4 medium Pasilla chilies ¼ cup butter 2 medium onions, diced 4 large Fuyu persimmons (hard, not soft), pealed and diced 2 tablespoons chopped, fresh thyme 1 teaspoon dried marjoram 1 teaspoon dried sage ½ lb. loaf French bread, torn or cut into small pieces 1 cup toasted Flanigan Farms Pine Nuts 3 egg whites, lightly beaten 1½ cups low sodium chicken broth
Place the chiles in oven or toaster oven and roast at 425ºF for about 25 minutes, turning often, until they blacken on all sides. Remove chilies from oven and put them into a paper bag and set aside. When chilies have cooled, remove from bag, peel and remove the seeds. Finely chop the chilies and set aside.
Melt the butter in a large, heavy skillet. Add the chilies, onions, persimmons, thyme, marjoram and sage. Sauté for 10 to 12 minutes, stirring frequently. Set aside to cool.
Place the crumbled corn bread in a large bowl. Add the persimmon mixture, torn bread, and pine nuts. Toss to blend. Season to taste with salt and pepper and mix in the egg whites.
If baking stuffing in a turkey: Loosely fill turkey cavity with stuffing.
If baking stuffing outside of turkey: Preheat oven to 350ºF. Spray a large baking dish with non-stick cooking spray. Add enough chicken broth to the stuffing to moisten and transfer to baking dish. Cover with foil and bake for 30 minutes, or until heated through. Remove foil and continue to bake until top is crisp, about 15 minutes. |
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Recipe uses PINE NUTS & PERSIMMONS |
