Roasted Chestnut and Pear Stuffing

Ingredients:

• 4 cloves garlic minced
• 2 large Bosc Pears cored and chopped
• 1 large Onion chopped
• 1 each Carrot and Celery Stalk chopped
• 2 tbsp Fresh Sage or 2 tsp dried sage leaves
• 1/2 tsp Thyme Leaves dried
• 1/4 tsp Each Salt and Pepper
• 2 tbsp Canola Oil
• 2 tbsp Butter,
• 6 cups Bread chopped
• 1 cup Chesnuts roasted and chopped
• 1 1/2 cups Vegetable Broth
• 3 tbsp Fresh Parsley chopped

Instructions:

1. In a large bowl, toss together garlic, pears, onion, carrot, celery, sage, thyme, salt and pepper with oil to coat. Spread onto a parchment paper lined baking sheet. Roast in 400 F oven for 30 minutes or until golden and tender.
2. Meanwhile, melt butter over medium-high heat in a large nonstick skillet. Add bread and toast, stirring constantly about 4 minutes or until lightly golden.
3. Return vegetables to large bowl and stir in toasted bread, chestnuts, parsley and 1 cup (250 ml) of the broth. Spread into a sprayed baking dish (about 11 x 7 inch), and drizzle remaining broth all over. Cover with foil and return to oven for 30 minutes.
4. Tip: For a crisp topped stuffing, remove foil for the last 10 minutes or baking.
5. To make ahead; place in baking dish and refrigerate for up to 2 days. Bake in 350ºF (180ºC) ov-en for about 45 minutes or until heated through.