Pear, Almond and Cherry Stuffing

By Amanda Barnier and The Test Kitchen

Tested till perfect

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Pear, Almond and Cherry StuffingThe fruit and nuts can be easily replaced with the same quantity of apples, raisins, hazelnuts or any other favourites. We bake this on the side because we love the crispy top, but you can use it as a turkey stuffing to put into the bird just before roasting.3 user reviews.
Pear, Almond and Cherry Stuffing

This recipe makes 10 servings

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Nutritional Info
Per each of 10 servings: about -
cal 311311 cal
pro 8 g8g pro
total fat 10 g10g total fat
sat. fat 4 g4g sat. fat
carb 49 g49g carb
fibre 4 g4g fibre
chol 13 mg13mg chol
sodium 602 mg602mg sodium
potassium 249 mg249mg potassium
% RDI: -
calcium 99 calcium
iron 1919 iron
vit A 88 vit A
vit C 88 vit C
folate 4747 folate
  • Preparation time: 20 minutes
  • Total time : 1 hour

The fruit and nuts can be easily replaced with the same quantity of apples, raisins, hazelnuts or any other favourites. We bake this on the side because we love the crispy top, but you can use it as a turkey stuffing to put into the bird just before roasting.

Ingredients

  • 1/4 cup butter 1/4 cup butter
  • 1 tbsp finely chopped fresh ginger 1 tbsp finely chopped fresh ginger
  • 2 onions , diced2 onions, diced
  • 2 ribs celery , diced2 ribs celery, diced
  • 2 pears , chopped2 pears, chopped
  • 1/2 cup dried cherries 1/2 cup dried cherries
  • 8 fresh sage leaves , finely chopped8 fresh sage leaves, finely chopped
  • 1/2 tsp salt 1/2 tsp salt
  • 1/2 tsp pepper 1/2 tsp pepper
  • 1/2 cup sliced almonds , toasted1/2 cup sliced almonds, toasted
  • 1/2 cup chopped fresh parsley 1/2 cup chopped fresh parsley
  • 1 loaf day-old Italian bread , cubed (about 12 cups/3 L)1 loaf day-old Italian bread or multigrain bread, cubed (about 12 cups/3 L)
  • 3/4 cup sodium-reduced chicken broth 3/4 cup sodium-reduced chicken broth or sodium-reduced vegetable broth

Preparation

In large Dutch oven, melt butter over medium heat; cook ginger, onions and celery, stirring occasionally, until softened, 8 to 10 minutes.

Add pears, cherries, sage, salt and pepper; cook until pears are softened, about 6 minutes. Stir in almonds and parsley. Scrape into large bowl.

Add bread cubes and broth to bowl; toss to moisten. Scrape into 13- x 9-inch (3 L) baking dish. (Make-ahead: Let cool; cover and refrigerate for up to 24 hours.)

Cover with foil; bake in 400ºF (200ºC) oven for 20 minutes. Uncover and bake until golden, 10 to 15 minutes.

Source : Canadian Living Magazine: December 2011

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