Roasted-Pear Stuffing

Name: Roasted-Pear Stuffing
Ingredients: 2 teaspoons olive oil; 4 cups sliced peeled bosc pears (about 3 1/2 pounds); 1 cup diced onion; 1 cup diced peeled celeriac (celery root); 3 garlic cloves, minced; 1/2 cup dry sherry; 1/2 cup brandy; 5 cups cubed dense white bread (1/2 inch cubes); 1 cup reduced-sodium fat-free chicken broth; 1/2 cup chopped hazelnuts, toasted; 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon fresh ground black pepper; 2 large eggs, lightly beaten

14 ingredients

10 steps

Ingredients

2 teaspoons olive oil
4 cups sliced peeled bosc pears (about 3 1/2 pounds)
1 cup diced onion
1 cup diced peeled celeriac (celery root)
3 garlic cloves, minced
1/2 cup dry sherry
1/2 cup brandy
5 cups cubed dense white bread (1/2 inch cubes)
1 cup reduced-sodium fat-free chicken broth
1/2 cup chopped hazelnuts, toasted
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 large eggs, lightly beaten

Directions

1

Preheat oven to 350°F.
2

Heat the oil in a large nonstick skillet over medium-high heat.
3

Add pear slices, and cook, without stirring, 2 minutes or until golden brown.
4

Carefully turn pear slices; cook for 2 minutes or until golden brown.
5

Add onion, celery, and garlic; saute 3 minutes or until lightly browned.
6

Add sherry and brandy, and cook until liquid almost evaporates.
7

Remove from heat; cool.
8

Combine all ingredients, including pears, in a large bowl, tossing gently.
9

Spoon the bread mixture into a 2-quart casserole.
10

Cover and bake at 350°F for 45 minutes or until thoroughly heated.