You may also like
Categories:
butter sugar ground cinnamon onions celery Sauternes wine prunes apricots cranberries fresh rosemary fresh sage Bread pecans
Viewed: 62 - Published at: a year agoIngredients
- 12 tablespoons butter
- 2 large pears, peeled, cored, cut into 1/2-inch cubes
- 1 tablespoon sugar
- 3/4 teaspoon ground cinnamon
- 4 cups chopped onions
- 1 1/2 cups chopped celery
- 1 1/2 cups Sauternes wine or 1 1/2 cups other sweet white wine
- 1 1/2 cups chopped pitted prunes
- 1 1/2 cups chopped dried apricots
- 1 cup dried cranberries
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon chopped fresh sage
- 14 cups French bread cubes (1/2 inch)
- 1 cup pecans, toasted, chopped
Method
- Melt 2 tablespoons butter in large skillet over medium-high heat. Add pears; sprinkle with sugar. Saute until pears are golden, about 5 minutes. Transfer to very large bowl; mix in cinnamon. Melt remaining 10 tablespoons butter in same skillet over medium heat. Add onions and celery; saute until golden, about 15 minutes. Add wine and next 5 ingredients. Simmer until liquid is reduced almost to glaze and mixture is soft and moist, stirring occasionally, about 15 minutes. Mix into pears. (Can be made 1 day ahead. Cover and chill. Reheat to lukewarm before continuing.).
- Mix bread and pecans into fruit mixture. Season stuffing with salt and pepper.
- Preheat oven to 350 degrees F. Generously butter 13x9x2-inch glass baking dish. Transfer stuffing to prepared dish. Bake uncovered until heated through, about 35 minutes.
