Ingredients for Winter Fruit And Nut Stuffing
- 12 tablespoons butter
- 2 medium pears
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 medium onion
- 2 stalks celery
- 1/2 cup dry white wine
- Pitted Prunes
- Dried Apricots
- Dried Cranberries
- Fresh Rosemary
- 1/4 cup chopped fresh sage
- 6 cups cubed day-old bread
- 1 cup roughly chopped pecans
- 1/2 cup chicken broth
- 1/4 cup chopped fresh thyme
- 1/4 teaspoon ground nutmeg
- salt to taste
- pepper to taste
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How to Make Winter Fruit And Nut Stuffing
- Melt 2 tablespoons of butter in a large skillet over medium-high heat.
- Add 2 medium pears, peeled, cored, and diced.
- Sprinkle with 2 tablespoons of granulated sugar.
- Sauté until pears are golden brown, about 5 minutes.
- Transfer the pears to a very large bowl.
- Mix in 1 teaspoon of ground cinnamon.
- Melt the remaining 10 tablespoons of butter in the same skillet over medium heat.
- Add 1 medium onion, chopped, and 2 stalks celery, chopped.
- Sauté until golden brown and softened, about 15 minutes.
- Add 1/2 cup dry white wine, 1/2 cup chicken broth, 1/4 cup chopped fresh sage, 1/4 cup chopped fresh thyme, and 1/4 teaspoon of ground nutmeg.
- Simmer until the liquid is reduced to a glaze and the mixture is soft and moist, stirring occasionally, about 15 minutes.
- Add the sautéed pears to the onion and celery mixture.
- In a separate bowl, combine 6 cups of cubed day-old bread and 1 cup of pecans, roughly chopped.
- Add the bread and pecan mixture to the fruit and vegetable mixture. Gently toss to combine.
- Season the stuffing generously with salt and pepper to taste.
- Preheat oven to 350°F (175°C).
- Generously butter a 13x9x2-inch glass baking dish.
- Transfer the stuffing to the prepared dish.
- Bake uncovered until heated through and golden brown on top, about 35-40 minutes.
Nutrition Information (Approximate per serving)
Sodium
71 g
Sugar
67g
Fat
48g
Carbs
54g
