Prep 20 mins
Cook 1 hr
I found this recipe at the Pear Bureau Northwest sight. It's filled with Bread Stuffing w/ Pears, Bacon, Pecans or Chestnuts, Caramelized Onions, rosemary, thyme, & sage. This can be baked it beforehand and reheat it once the turkey is out unlesss you have room in the oven can be put in 30 minutes before turkey is removed.
- 1 tablespoon unsalted butter, softened
- 10 cups unseasoned dry bread cubes
- 8 ounces bacon, cut into 1 inch pieces
- 1⁄2 cup pecans, toasted rough chopped
- 1 1⁄4 lbs frozen pearl onions, thawed and blotted dry
- 1 tablespoon golden brown sugar
- 3 firm but ripe bosc pears or 3 Anjou pears, peeled,halved lengthwise,cored,and cut into ¾ inch dice
- 3 stalks celery, chopped
- 2⁄3 cup minced fresh parsley
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon fresh thyme leave
- 1 tablespoon fresh sage, minced
- 1 teaspoon salt
- fresh ground pepper, to taste
- 3 large eggs, lightly beaten
- 4 cups canned low sodium chicken broth or 4 cups fresh turkey broth
- Preheat the oven to 350 degrees F.
- Coat a deep, 9-by-13-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 in the bowl.
- 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 to 5 minutes.
- Add to the bread in the bowl.
- Return the pan to medium heat, add 2 tablespoons of the reserved bacon fat and swirl to coat the pan.
- Add the pears and celery and saute, stirring frequently, until softened, about 4 to 5 minutes.
- Add pecans, rosemary, parsley, thyme, sage, salt, and pepper to taste, and saute 1 minute longer.
- Add this mixture to the bread cubes, and stir to combine.
- Add the beaten eggs and stock to the bowl, and mix well.
- Place the stuffing in the prepared pan and bake, uncovered, until the top is lightly browned and crusty, about 1 hour.
This was good but very hearty. It seems to be a meal in itself. It didn't go well with Thanksgiving. I couldn't find unseasoned dry bread cubes so made my own out of cut up sourdough bread toasted in the oven. My Mother actually put it all together for me and said it wasn't worth the effort in the end. It was better as leftovers.
I loved this recipe. It might have been the most gourmet stuffing I have ever made! The flavors are simply amazing, and very earthy. I served this with a smoked turkey and felt the bacon and pears complimented the bird perfectly. My only complaint is that the stuffing turned out a little drier than I would like. I used purchased dried bread cubes from a bakery that makes very rustic bread, which I think contributed to the problem. The two adjustments I would make would be to 1) cut the bacon a little smaller and be sure to take longer to render the fat -- I thought it might get too crispy during the second cooking phase and it didn't 2) I would cover the stuffing for the first 30 minutes of cooking to get it to the more moist version that I prefer, but certainly uncover for the second half because the crusty top was perfect. Will certainly make again!
This required a little work but was well worth it. I used a non-stick saute pan and only a small amount of the bacon grease. Instead of the frozen pearl onions I used fresh. Everyone loved it! I served it with dcmac's Grilled Basil and Garlic Stuffed Chicken Grilled Basil and Garlic Stuffed Chicken.