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Melt
the butter in a medium sauté pan or skillet coated with DuPont
SilverStone® non-stick and cook the celery and onion until crisp-tender.
Remove from the heat. Transfer to a large mixing bowl and stir in
the broth, cider, coriander, allspice and pepper. In another bowl,
combine the pears, stuffing mix, couscous, raisins, and cilantro.
Add the celery mixture to the fruit mixture. Use to stuff the bird,
or if making the stuffing aside from the bird, add 1/4 cup more
chicken broth and spoon into a 3-quart baking pan coated with DuPont
SilverStone® non-stick. Bake uncovered at 325° for 40 to
45 minutes or until warm.
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