- 8
5/5
(1 Votes)
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
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.