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.
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