Apple, Pear and Walnut Stuffing

Ingredient List
1 loaf day old crusty bread – suggest and Italian loaf
1 tbsp olive oil
2 onions, finely chopped
4 celery stalks, finely chopped
4 garlic cloves, chopped
1 apple – peeled, cored and chopped
1 pear – cored and chopped
½ cup chicken stock
1 tbsp fresh thyme, chopped
2 tbsp fresh sage, chopped
2 tbsp fresh parsley, chopped
s&p, to taste
2 eggs, beaten
½ cup walnuts, or chestnuts – crushed

Cut bread into ¾ inch cubes, and put on a baking sheet. Let sit for 3 hours to dry – or place in the oven (350) for a few minutes until dry, but don’t overtoast. When done, place in a large bowl.

Preheat the oven to 350. Heat oil in a large pan; add the onions, celery and garlic – cook on a low heat for about 7 minutes until the vegetables are soft. Add the apples and pears and cook for another 7 minutes. Add to the bread.

Add the stock to bread, and toss. Add the herbs, s&p, and eggs, mix well. Add the chopped nuts.

If you’re baking it into the stuffing, stuff the cavity ¾ of the way full – it expands when cooking. If cooking it in a baking dish, place into a 9x13 dish and cover with foil. Bake 30 minutes, remove the foil and bake another 25 minutes.