Prep 30 mins
Cook 40 mins
This stuffing is very good with either a roasting chicken or turkey or separately in a casserole.
- 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
- 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.
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!