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Winter Fruit and Nut Stuffing
- 12 tablespoons (1 1/2 sticks) butter
- 2 large Anjou pears, peeled, cored, cut into 1/2-inch cubes
- 1 tablespoon sugar
- 3/4 teaspoon ground cinnamon
- 4 cups chopped onions
- 1 1/2 cups chopped celery
- 1 1/2 cups Sauternes or other sweet white wine
- 1 1/2 cups chpoped pitted prunes
- 1 1/2 cups chopped dried apricots
- 1 cup dried cranberries
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon choppd fresh sage
- 14 cups 1/2-inch cubes crustless firm white bread (about 1 1/2 pounds)
- 1 cup pecans, toasted, chopped
Directions:View on Bon Appetit
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