Winter Fruit and Nut Stuffing

READY IN: 1hr 5mins


  • 12
    tablespoons butter
  • 2
    large pears, peeled, cored, cut into 1/2-inch cubes
  • 1
    tablespoon sugar
  • 34
    teaspoon ground cinnamon
  • 4
    cups chopped onions
  • 1 12
    cups chopped celery
  • 1 12
    cups Sauternes wine or 1 1/2 cups other sweet white wine
  • 1 12
    cups chopped pitted prunes
  • 1 12
    cups chopped dried apricots
  • 2
    tablespoons chopped fresh rosemary
  • 1
    tablespoon chopped fresh sage
  • 14
    cups French bread cubes (1/2 inch)
  • 1
    cup pecans, toasted, chopped


  • Melt 2 tablespoons butter in large skillet over medium-high heat. Add pears; sprinkle with sugar. Saute until pears are golden, about 5 minutes. Transfer to very large bowl; mix in cinnamon. Melt remaining 10 tablespoons butter in same skillet over medium heat. Add onions and celery; saute until golden, about 15 minutes. Add wine and next 5 ingredients. Simmer until liquid is reduced almost to glaze and mixture is soft and moist, stirring occasionally, about 15 minutes. Mix into pears. (Can be made 1 day ahead. Cover and chill. Reheat to lukewarm before continuing.).
  • Mix bread and pecans into fruit mixture. Season stuffing with salt and pepper.
  • Preheat oven to 350 degrees F. Generously butter 13x9x2-inch glass baking dish. Transfer stuffing to prepared dish. Bake uncovered until heated through, about 35 minutes.