Pear, Pecan and Cherry Stuffing

By MissHeather

Ingredients

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

Details

Servings 8

Preparation

Step 1

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 13x9 baking dish.

(make-ahead; let cool; cover and refrigerate for up to 24 hours)

Cover with foil; bake in 400F oven for 20 minutes. Uncover and bake until golden, 10-15 minutes.