Roasted-Pear Stuffing

This stuffing goes with recipes for Spice-Rubbed Smoked Turkey and Cranberry Syrup. All recipes originated with Cooking Light.

• Ready In: 1 hr
• Serves: 12

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.