1 tablespoon olive oil
2 stalks celery, chopped
2 large ripe Bartlett pears
4 green onions
1/2 cup (loosely packed) fresh parsley leaves
3 cups water
1 package (12-ounce) cornbread stuffing mix
      

1. Preheat oven to 425 degrees F. In 4-quart saucepan, heat oil on medium-high until
hot. Add celery and cook 5 minutes, stirring occasionally.
2. Meanwhile, cut pears into 1/2-inch chunks, slice green onions, and chop parsley.
3. Add water to celery in saucepot; cover and heat to boiling on high. Remove from heat;
stir in stuffing mix, pears, green onions, and parsley until combined.
4. Spoon stuffing into shallow 3- to 3 1/2-quart casserole; cover with foil. Bake 20
minutes; uncover and bake 10 minutes longer.