Pecan and Pear Stuffing

  • Makes6 to 8 servings

This pecan and pear stuffing is a delicious alternative to traditional stuffing!


  • 500 g day-old firm-textured white bread, (about 8 cups torn)

  • 1/3 cup butter, divided

  • 1 large onion, chopped

  • 2 ripe pears, peeled, cored and diced

  • 3/4 cup chicken broth, or turkey broth

  • 1 cup pecan halves

  • 1 cup chopped parsley

  • 1 tsp dried thyme, crumbled

  • 1/2 tsp salt

  • 1/4 tsp black pepper


  • Preheat the oven to 350°F (180°C).

  • Cut or tear the bread into itsy-bitsy pieces by hand or with a knife. Don't worry about the crust - just rip it apart into smithereens. Dump onto a baking sheet and place in the oven. Toast for 10 to 15 minutes or until dry. Transfer to a large bowl and set aside.

  • At the same time, spread the pecan halves out on a baking sheet and place in the oven. Toast for 8 minutes or until fragrant and lightly toasted. Chop coarsely. Add to the toasted bread.

  • Meanwhile, place 2 tbsp (30 mL) of the butter in a large skillet over medium heat. Add the chopped onion and pear and cook, stirring once in a while, for 5 to 7 minutes or until the onion is tender. Add to the bread mixture, along with the parsley, thyme, salt and pepper.

  • In a microwave-safe measuring cup or in a small saucepan, heat together the remaining butter and the broth. Sprinkle over the bread mixture, tossing until everything is evenly moistened.

  • You can stuff this mixture directly into your turkey when you roast it, or bake it separately. To stuff a turkey, do so just before the bird goes into the oven and remove it from the turkey immediately after roasting. To bake it separately, place in a covered, greased casserole dish and bake for 40 to 45 minutes or until heated through.

This article was originally published on Oct 01, 2006