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.
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°F (175°C).
- 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°F (160°C) oven or transfer stuffing to a 2-quart casserole and bake, covered in a 325°F (160°C) or 350°F (175°C) oven about 40 minutes or until heated through.
Makes 12 servings.
Nutritional Information Per Serving (1/12 of recipe): calories: 244, total fat: 15g, saturated fat: 4g, cholesterol: 16mg, sodium: 291mg, carbohydrate: 26g, fiber: 2g, protein: 4g.
Recipe provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.