Pears, pecans, and nutmeg create a festive
holiday twist on old-fashioned stuffing. It's equally delicious
when baked in a casserole and served as a side dish.
Pear-Pecan Stuffing
1 pound firm-texture white sandwich bread
2 tablespoons butter (no substitutes)
1 large onion, chopped (1 cup)
2 large firm ripe Bartlett pears, cored, peeled, and chopped
1/2 to 3/4 cup water
1/4 cup butter (no substitutes)
1 cup pecan halves, toasted and coarsely chopped
2 tablespoons snipped fresh Italian parsley
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon salt
Dash freshly ground black pepper
- Preheat oven to 350 degrees F .
- Spread bread slices on baking sheets.
Place baking sheets in the preheated oven for 20 minutes or until
bread is dry.
- Place the 2 tablespoons butter, the onion,
and pear in a large skillet; cook over medium heat until tender
but not brown, about 4 minutes. Set aside.
- Break the dried bread into small pieces.
Place in a very large bowl. Bring 1/2 cup water and the 1/4 cup
butter to boiling in a small saucepan. Add to bread crumbs, and
toss just until 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 roast in
a 325 degree F oven or transfer stuffing to a 2-quart casserole
and bake, covered in a 325 degree F or 350 degree F oven about
40 minutes or until heated through.
Makes 12 to 14 servings.
Nutritional facts per serving: calories:
244, total fat: 15g, saturated fat: 4g, cholesterol: 16mg, sodium:
291mg, carbohydrate: 26g, fiber: 2g, protein: 4g
Recipe provided by
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