Roasted-Pear Stuffing

Cooking Light

You can substitute apples for the pears. If you have pear brandy, by all means use it in place of the sherry and brandy.

12 servings (serving size: 2/3 cup)


+ Add To Shopping List
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


Preheat oven to 350°.

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.

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.

Created date

October 2002

Nutritional Information

Calories 167
Caloriesfromfat 30 %
Fat 5.6 g
Satfat 0.8 g
Monofat 3.6 g
Polyfat 0.7 g
Protein 4.2 g
Carbohydrate 26.4 g
Fiber 2.4 g
Cholesterol 37 mg
Iron 1.2 mg
Sodium 265 mg
Calcium 51 mg