Roasted-pear Stuffing

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 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 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
• 2 large eggs, lightly beaten

Recipe

• 1 preheat oven to 350°f.
• 2 heat the oil in a large nonstick skillet over medium-high heat.
• 3 add pear slices, and cook, without stirring, 2 minutes or until golden brown.
• 4 carefully turn pear slices; cook for 2 minutes or until golden brown.
• 5 add onion, celery, and garlic; saute 3 minutes or until lightly browned.
• 6 add sherry and brandy, and cook until liquid almost evaporates.
• 7 remove from heat; cool.
• 8 combine all ingredients, including pears, in a large bowl, tossing gently.
• 9 spoon the bread mixture into a 2-quart casserole.
• 10 cover and bake at 350°f for 45 minutes or until thoroughly heated.