Sunday, December 19, 2010

Roasted Pear Stuffing

Roasted Pear Stuffing


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
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

Preheat oven to 350°.

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.

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.

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