Getting Stuffed Canadian Style: Saturday Beefcake

Fruit & Nut Turkey Stuffing

1/4 cup (60 mL) unsalted butter
1 tbsp (15 mL) finely chopped fresh ginger
2 onions, diced
2 ribs celery, diced
2 pears, chopped
1/2 cup (125 mL) dried cherries
8 fresh sage leaves, finely chopped
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1/2 cup (125 mL) sliced almonds, toasted
1/2 cup (125 mL) chopped fresh parsley 1
 loaf day-old Italian bread or multigrain bread, cubed
3/4 cup (175 mL) chicken broth or sodium-reduced vegetable broth

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

Add pears, cherries, sage, salt and pepper; cook until pears are softened, about 6 minutes. Stir in almonds and parsley. Scrape into large bowl.

Add bread cubes and broth to bowl; toss to moisten. Scrape into 13- x 9-inch (3 L) baking dish. (Make-ahead: Let cool; cover and refrigerate for up to 24 hours.) Cover with foil; bake in 400ºF (200ºC) oven for 20 minutes. Uncover and bake until golden, 10 to 15 minutes.

 Canadian Thanksgiving is October 8, 2012

Source : Canadian Living Magazine: December 2011