With sweet and savory elements, this hearty stuffing complements a holiday turkey perfectly.Yield: 12 servings
Difficulty Rating: Intermediate
Nutritional Highlights: The pears in this side dish are naturally sodium-free, cholesterol-free, fat-free and contain high amounts of potassium.Recipe Created By: Pear Bureau Northwest
Total Comments: 2
Post a Comment
- 1 tablespoon unsalted butter, softened
- 10 cups bread cubes, dry and unseasoned
- 8 ounces bacon, cut into 1-inch pieces
- 1¼ pounds frozen pearl onions, thawed and blotted dry
- 1 tablespoon brown sugar
- 3 firm, ripe Bosc or Anjou pears, peeled, halved lengthwise, cored, and cut into ¾-inch dice
- 3 large ribs celery, chopped
- ⅔ cup fresh parsley, minced
- 1½ tablespoons fresh thyme leaves
- 1½ tablespoons fresh sage, minced
- 1½ teaspoons salt
- freshly ground pepper
- 3 large eggs, lightly beaten
- 4 cups canned low-sodium chicken broth
Tips & Notes
This stuffing is great for leftovers. It tastes just as delicious when re-heated.
- Preheat the oven to 350 degrees.
- Coat a deep 9x13-inch baking pan with the butter.
- Place the bread cubes in a very large mixing bowl.
- In a 10-inch saute pan, cook the bacon over medium heat until crisp. Using a slotted spoon, drain the bacon and add to the bread. Remove all but 2 tablespoons of the bacon fat from the pan, reserving the extra.
- Add the onions to the pan and saute over medium-high heat, stirring frequently, until soft and lightly browned, about 3 minutes. Sprinkle the sugar over the onions and saute, stirring constantly , until the onions turn golden and the edges caramelize, about 3-5 minutes. Add to bread mixture.
- Return the pan to medium heat, add 2 tablespoons of reserved bacon fat and swirl to coat pan. Add the pears and celery and saute, stirring frequently until softened, about 4-5 minutes.
- Add the parsley, thyme, sage, salt and a few grinds of pepper and saute 1 minutes longer.
- Add this mixture to bread mixture and stir to combine. Add the beaten eggs and stock to the bowl. Mix well.
- Place the stuffing in the prepared pan and bake, uncovered, until top is lightly browned and crusty, about 1 hour.