Roasted-Pear Stuffing

Name: Roasted-Pear Stuffing
Ingredients: 2 teaspoons olive oil; 4 cups sliced peeled Bosc pear (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 (1/2-inch) cubed dense white bread (about 8 ounces); 1 cup fat-free, less-sodium chicken broth; 1/2 cup chopped hazelnuts, toasted; 2 teaspoons chopped fresh or 1/2 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 large eggs, lightly beaten

14 ingredients

3 steps

Ingredients

2 teaspoons olive oil
4 cups sliced peeled Bosc pear (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 (1/2-inch) cubed dense white bread (about 8 ounces)
1 cup fat-free, less-sodium chicken broth
1/2 cup chopped hazelnuts, toasted
2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs, lightly beaten

Directions

1

Preheat oven to 350°.
2

Heat the oil in a large nonstick skillet over medium-high heat. Add pear slices, and cook, without stirring, 2 minutes or until golden brown. Carefully turn pear slices; cook for 2 minutes or until golden brown. Add onion, celeriac, and garlic; saute 3 minutes or until lightly browned. Add sherry and brandy, and cook until liquid almost evaporates. Remove from heat; cool.
3

Combine pear mixture, bread, and remaining ingredients in a large bowl, tossing gently. Spoon the bread mixture into a 2-quart casserole. Cover with lid, and bake at 350° for 45 minutes or until thoroughly heated.