Roasted-Pear Stuffing

• 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

1. Preheat oven to 350u0b0F.
2. Heat the oil in a large nonstick skillet over medium-high heat.
3. Add pear slices, and cook, without stirring, 2 minutes or until golden brown.
4. Carefully turn pear slices; cook for 2 minutes or until golden brown.
5. Add onion, celery, and garlic; saute 3 minutes or until lightly browned.
6. Add sherry and brandy, and cook until liquid almost evaporates.
7. Remove from heat; cool.
8. Combine all ingredients, including pears, in a large bowl, tossing gently.
9. Spoon the bread mixture into a 2-quart casserole.
10. Cover and bake at 350u0b0F for 45 minutes or until thoroughly heated.

olive oil, onion, celery root, garlic, dry sherry, brandy, bread, chicken broth, hazelnuts, thyme, salt, fresh ground black pepper, eggs

Taken from www.food.com/recipe/roasted-pear-stuffing-194583 (may not work)