Winter Fruit And Nut Stuffing

Name: Winter Fruit And Nut Stuffing
Ingredients: 12 tablespoons butter; 2 large pears, peeled, cored, cut into 1/2-inch cubes; 1 tablespoon sugar; 3/4 teaspoon ground cinnamon; 4 cups chopped onions; 1 1/2 cups chopped celery; 1 1/2 cups Sauternes wine or 1 1/2 cups other sweet white wine; 1 1/2 cups chopped pitted prunes; 1 1/2 cups chopped dried apricots; 1 cup dried cranberries; 2 tablespoons chopped fresh rosemary; 1 tablespoon chopped fresh sage; 14 cups French bread cubes (1/2 inch); 1 cup pecans, toasted, chopped

14 ingredients

3 steps

Ingredients

12 tablespoons butter
2 large pears, peeled, cored, cut into 1/2-inch cubes
1 tablespoon sugar
3/4 teaspoon ground cinnamon
4 cups chopped onions
1 1/2 cups chopped celery
1 1/2 cups Sauternes wine or 1 1/2 cups other sweet white wine
1 1/2 cups chopped pitted prunes
1 1/2 cups chopped dried apricots
1 cup dried cranberries
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh sage
14 cups French bread cubes (1/2 inch)
1 cup pecans, toasted, chopped

Directions

1

Melt 2 tablespoons butter in large skillet over medium-high heat. Add pears; sprinkle with sugar. Saute until pears are golden, about 5 minutes. Transfer to very large bowl; mix in cinnamon. Melt remaining 10 tablespoons butter in same skillet over medium heat. Add onions and celery; saute until golden, about 15 minutes. Add wine and next 5 ingredients. Simmer until liquid is reduced almost to glaze and mixture is soft and moist, stirring occasionally, about 15 minutes. Mix into pears. (Can be made 1 day ahead. Cover and chill. Reheat to lukewarm before continuing.).
2

Mix bread and pecans into fruit mixture. Season stuffing with salt and pepper.
3

Preheat oven to 350 degrees F. Generously butter 13x9x2-inch glass baking dish. Transfer stuffing to prepared dish. Bake uncovered until heated through, about 35 minutes.