Pecan and Pear Stuffing

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6 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.