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.