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) ⓘ
Instructions
- 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.).
- Mix bread and pecans into fruit mixture. Season stuffing with salt and pepper.
- 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.
Nutrition & Diet Analysis (per serving)
927
kcal
46% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).