Name: Winter Fruit and Nut Stuffing
Yield: Makes 12 Servings
Ingredients: 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

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