Roasted-Pear Stuffing
Ingredients
- 2 teaspoons olive oil ⓘ
- 4 cups sliced peeled bosc pears (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 cubed dense white bread (1/2 inch cubes) ⓘ
- 1 cup reduced-sodium fat-free chicken broth
- 1/2 cup chopped hazelnuts, toasted
- 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme ⓘ
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper ⓘ
Instructions
- Preheat oven to 350°F.
- 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, celery, and garlic; saute 3 minutes or until lightly browned.
- Add sherry and brandy, and cook until liquid almost evaporates.
- Remove from heat; cool.
- Combine all ingredients, including pears, in a large bowl, tossing gently.
- Spoon the bread mixture into a 2-quart casserole.
- Cover and bake at 350°F for 45 minutes or until thoroughly heated.
Nutrition & Diet Analysis (per serving)
808
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).