One or two days before, lay the bread slices on the counter or on a cookie sheet over paper towels to dry. Flip the slices once in a while so they dry up on both sides. When the bread is completely dry, cube it.
Core the pears and cut them into 1/2 inch cubes. Slice the celery into 1/4 inch slices. Chop the onion into small pieces. Quarter the prunes and the dried apricots.
In a large skillet, heat the olive oil over medium heat. Add the sausage and sauté until golden, 10 minutes, breaking down the large pieces with a wooden spoon. Remove from the skillet and set aside.
Next, in the same skillet, melt 2 Tbs of butter over medium heat. Add the pears and sprinkle them with the sugar. Cook until golden, about 5 minutes. Remove from the skillet and add to a bowl. Sprinkle with the cinnamon.
In the same skillet, add the remaining 10 Tbs of butter over medium heat. Add the onion and the celery and sauté until golden, 10-12 minutes. Add the wine, prunes, apricots, cherries, rosemary and sage. Simmer, stirring occasionally, until the wine is reduced and the mixture is soft and moist, about 15 minutes.
Incorporate the pears and the sausage into the mixture.
In a small skillet, toast the pinenuts. Incorporate the pinenuts and the bread into the sausage and fruit mixture.
Preheat the oven to 350ºF.
Generously butter an oven dish. Spoon the stuffing into it, spread evenly and cover with buttered foil, butter side down. Bake the stuffing for 25 minutes. Remove the foil and continue baking for fo 12-15 minutes longer, or until the top is slightly crisp and golden.
Notes
Can be made one day ahead up until the step when the bread and pinenuts are added. Keep, covered, in the refrigerator. The next day, reheat the mixture before adding the bread and pinenuts