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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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You can substitute apples for the pears. If you have pear brandy, by all means use it in place of the sherry and brandy. Ingredients:
2 teaspoons olive oil |
4 cups sliced peeled bosc pear (about 3 1/2 pounds) |
1 cup diced onion |
1 cup diced peeled celeriac (celery root) |
3 garlic cloves, minced |
1/2 cup dry sherry |
1/2 cup brandy |
5 cups (1/2-inch) cubed dense white bread (about 8 ounces) |
1 cup fat-free, less-sodium chicken broth |
1/2 cup chopped hazelnuts, toasted |
2 teaspoons chopped fresh or 1/2 teaspoon dried thyme |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 large eggs, lightly beaten |
Directions:
1. Preheat oven to 350°.
2. Heat the oil in a large nonstick skillet over medium-high heat. Add pear slices, and cook, without stirring, 2 minutes or until golden brown. Carefully turn pear slices; cook for 2 minutes or until golden brown. Add onion, celeriac, and garlic; saute 3 minutes or until lightly browned. Add sherry and brandy, and cook until liquid almost evaporates. Remove from heat; cool.
3. Combine pear mixture, bread, and remaining ingredients in a large bowl, tossing gently. Spoon the bread mixture into a 2-quart casserole. Cover with lid, and bake at 350° for 45 minutes or until thoroughly heated.
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