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Roasted-Pear Stuffing

Yield 12 servings (serving size: 2/3 cup)
You can substitute apples for the pears. If you have pear brandy, by all means use it in place of the sherry and brandy.

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

Nutrition 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

How to Make It

  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.