Comment on this article

Pear, Hazelnut and Cherry Stuffing
from the kitchen of Sharmagne Leland-St. John

¼  cup butter
1 tablespoon finely chopped fresh ginger
2 onions, diced
2 ribs celery, diced
2 pears, cubed
½ cup dried cherries
8-10 fresh sage leaves, finely chopped
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ cup sliced hazelnuts, toasted
½ cup chopped fresh parsley
1 loaf day-old multigrain bread, cubed (approximately 12 cups)
¾ cup low sodium chicken broth

In large Dutch oven, melt the butter over medium heat.
Sauté the ginger, onions and celery, stirring occasionally,
until softened, approximately 8 to 10 minutes.

Add the pears, cherries, sage, salt and pepper and cook until
pears are softened, approximately 6 minutes. Stir in the hazelnuts
and parsley. Pour into large bowl.

Add the bread cubes and broth. Toss to moisten. Pour
into 13 x 9 inch baking dish. Cover with foil and bake in
a 400º F oven for 20 minutes. Uncover and bake until golden,
approximately 10 to 15 minutes.

You can make and refrigerate this recipe up to 24 hours ahead. 
You might also wish to stuff it into the bird and bake along with 
the turkey.
 

Return to: