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This stuffing can be made a day ahead. It tastes great served with a Crown Roast of Pork. This came from the Food and Style Magazine
- 1⁄4 cup butter
- 1 tablespoon granulated sugar
- 2 cups pears (peeled, coarsley chopped)
- 1 chopped onion
- 1⁄3 cup currants or 1⁄3 cup raisins
- 2 garlic cloves, minced
- 1⁄4 cup chopped fresh parsley
- 1 tablespoon chopped fresh sage (or 1 tsp dried)
- 1 1⁄2 teaspoons chopped fresh rosemary (or 1/2 tsp dried)
- 1 1⁄2 teaspoons chopped fresh savory (or 1/2 tsp dried)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 pinch ground allspice
- 5 cups bread (cubed multigrain or wholewheat)
- In a large skillet, melt butter with sugar over medium heat. Cook pear, onion and raisins for approximately 5 minutes, stirring occasionally, or until liquid evaporates and pears begin to turn light golden
- Stir in garlic, parsley, sage, rosemary, savory, salt, pepper and allspice. Cook, stirring, for 1 minute. Remove from heat. Let cool to room temperature.
- Place bread in bowl. Add pear mixture, tossing gently to coat bread.
- Stuffing can be covered and refrigerated for up to 1 day before using.