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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This stuffing goes with recipes for Spice-Rubbed Smoked Turkey and Cranberry Syrup. 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 |
2 large eggs, lightly beaten |
Directions:
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.
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