Roasted-Pear Stuffing - cooking recipe

Ingredients

2 teaspoons olive oil
4 cups sliced peeled bosc pears (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 cubed dense white bread (1/2 inch cubes)
1 cup reduced-sodium fat-free chicken broth
1/2 cup chopped hazelnuts, toasted
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 large eggs, lightly beaten

Preparation

Preheat oven to 350\u00b0F.
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, celery, and garlic; saute 3 minutes or until lightly browned.
Add sherry and brandy, and cook until liquid almost evaporates.
Remove from heat; cool.
Combine all ingredients, including pears, in a large bowl, tossing gently.
Spoon the bread mixture into a 2-quart casserole.
Cover and bake at 350\u00b0F for 45 minutes or until thoroughly heated.