Instructions: Melt 2 tablespoons butter in large skillet over medium-high heat. Add pears; sprinkle with sugar. Saute until pears are golden, about 5 minutes. Transfer to very large bowl; mix in cinnamon. Melt remaining 10 tablespoons butter in same skillet over medium heat. Add onions and celery; saute until golden, about 15 minutes. Add wine and next 5 ingredients. Simmer until liquid is reduced almost to glaze and mixture is soft and moist, stirring occasionally, about 15 minutes. Mix into pears. (Can be made 1 day ahead. Cover and chill. Reheat to lukewarm before continuing.)

Mix bread and pecans into fruit mixture. Season stuffing with salt and pepper.

To bake stuffing in turkey: Loosely fill main cavity and neck cavity of turkey with stuffing. Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered-side down. Bake stuffing in dish - alongside turkey or while turkey is resting - until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.

To bake stuffing in dish: Preheat oven to 350 degrees. Generously butter 13- by 9- by 2-inch glass baking dish. Transfer stuffing to prepared dish. Bake uncovered until heated through, about 35 minutes.

This recipe yields 12 servings.

Comments: Caramelized pears plus dried apricots, cranberries, and prunes add intense fruit flavor to this stuffing from Rochelle Palermo Torres, a freelance recipe developer and cooking teacher.

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