Roasted-Pear Stuffing

recipe

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

Yield:

12 servings (serving size: 2/3 cup)

Recipe from

Cooking Light

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

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

Preparation

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.

November 2000
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