Roasted-Pear Stuffing

You can substitute apples for the pears. If you have pear brandy, by all means use it in place of the sherry and brandy.

This recipe goes with Spice-Rubbed Smoked Turkey with Roasted-Pear Stuffing and Cranberry Syrup

Yield: 12 servings (serving size: 2/3 cup)

Ingredients

• 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
• 1/2  cup  brandy
• 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

Preparation

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.

Nutritional Information

Calories:

167 (30% from fat)

Fat:

5.6g (sat 0.8g,mono 3.6g,poly 0.7g)

Protein:

4.2g

Carbohydrate:

26.4g

Fiber:

2.4g

Cholesterol:

37mg

Iron:

1.2mg

Sodium:

265mg

Calcium:

51mg