Recipe by Derf
This stuffing is very good with either a roasting chicken or turkey or separately in a casserole.
Top Review by Stephanie Z.
My mother makes this every year for Christmas dinner, stuffed into our own individual cornish hen. She then bakes the remaining stuffing in a casserole dish. I look forward to it every year - it's a little sweeter than your classic stuffing and a great variation!
- 1 lb firm-texture white bread
- 2 tablespoons butter (do not substitute)
- 1 large onion, chopped about 1 cup
- 2 large firm ripe bartlett pears, cored, peeled and chopped
- 1⁄2-3⁄4 cup water
- 1⁄4 cup butter (do not substitute)
- 1 cup pecan halves, toasted and coarsely chopped
- 2 tablespoons snipped parsley
- 1⁄4 teaspoon freshly grated nutmeg
- 1⁄8 teaspoon salt
- 1 dash fresh ground black pepper
Directions See How It's Made
- Preheat oven to 350 degrees to speed-dry the bread and/or to bake the stuffing separately from the turkey.
- Spread bread slices on baking sheets.
- Place baking sheets in the oven for 20 minutes or until bread is dry.
- Place the 2 tablespoons butter, onion and pear in a large frying pan. Cook over medium heat till tender but not brown, about 4 minutes.
- Set aside.
- Break the dried bread into small pieces, and place in a very large bowl.
- Bring 1/2 water and the 1/4 cup butter to boiling in a small saucepan.
- Add to bread crumbs, and toss just till moistened.
- Stir in pear mixture, pecans, parsley, nutmeg, salt and pepper.
- Add the remaining water as needed until mixture reaches desired moistness.
- Stuff turkey and bake according to your liking, or put stuffing into a 2 quart casserole and bake, covered in preheated oven for 40 minutes or until heated through.