Pear, Almond and Cherry Stuffing

Author: Canadian Living

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.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: December 2011

Ingredients

  • 1/4 cup butter
  • 1 tablespoon finely chopped fresh ginger
  • 2 onions diced
  • 2 ribs celery diced
  • 2 pears chopped
  • 1/2 cup dried cherries
  • 8 fresh sage leaves finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup sliced almonds toasted
  • 1/2 cup chopped fresh parsley
  • 1 Italian bread cubed (about 12 cups/3 L)
  • 1 multigrain bread cubed (about 12 cups/3 L)
  • 3/4 cups sodium-reduced chicken broth
  • 3/4 cups sodium-reduced vegetable broth

Method

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.

Nutritional facts Per each of 10 servings: about

  • Sodium 602 mg
  • Protein 8 g
  • Calories 311.0
  • Total fat 10 g
  • Potassium 249 mg
  • Cholesterol 13 mg
  • Saturated fat 4 g
  • Total carbohydrate 49 g

%RDI

  • Iron 19.0
  • Fibre 0.0
  • Folate 47.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pear, Almond and Cherry Stuffing

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