Heat the butter in a large saute pan over high heat until hot. Add the onion, shallots, garlic, and celery and saute 3 to 4 minutes. Add the brandy and pears and cook until almost all the liquid is reduced and the mixture is dry, about 5 to 7 minutes. Remove the pan from the heat and let the mixture cool completely. In a large mixing bowl toss together the diced bread and the onion mixture. Add the eggs and mix well, then add just enough stock to moisten the stuffing. Add the hazelnuts, herbs, celery salt, and salt and pepper to taste, and mix well. Place the stuffing in a baking dish and cover with foil. Bake in a standard oven at 350? or in a convection oven at 325? for about 1 hour. Per serving: 55 Calories (kcal); 4g Total Fat; (66% calories from fat); 2g Protein; 3g Carbohydrate; 55mg Cholesterol; 261mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (223g)|
|Recipe Makes: 8|
|Calories from Fat: 263 (53%)|
|Amt Per Serving||% DV|
|Total Fat 29.2g||39 %|
|Saturated Fat 13.5g||68 %|
|Monounsaturated Fat 10.5g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 311.1mg||96 %|
|Sodium 457.1mg||16 %|
|Potassium 434.2mg||11 %|
|Total Carbohydrate 45.6g||13 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 41.7g|
|Protein 15.8g||23 %|
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Calories per serving: 494
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