Caramelized Pear And Sage Stuffing Recipes

BRIOCHE-PEAR STUFFING WITH ITALIAN SAUSAGE AND ALMONDS

Steps:

• Chop the brioche bread into 1/2-inch cubes to make 16 cups. Stale bread works best for stuffing-if yours is fresh, spread out the cubes on baking sheet and dry in a 300 degrees F oven, 15 to 20 minutes.
• Heat 1 stick butter in a large skillet over medium heat. Add the onions, celery, sage, thyme, and salt and pepper to taste. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the chicken broth; bring to a simmer and remove from the heat.
• Beat the eggs and parsley in a large bowl; stir in the bread cubes, the vegetable-broth mixture, the prepared pears, sausage and almonds.
• Transfer the mixture to a buttered 3-to-4-quart baking dish and dot with the remaining 2 tablespoons butter. Cover with foil and bake at 375 degrees F, 30 minutes. Uncover and bake until golden, about 20 more minutes.

QUICK & EASY CARAMELIZED PEARS

Steps:

• In a large skillet, melt butter over medium-high. Add pears, one cut side down, and cook until browned, then reduce heat to medium and cook 3 minutes. Turn pears to other cut side and cook 4 minutes. Add sugar and 1 tablespoon water, swirling pan to combine. Turn pears skin side down and cook until sauce is thickened slightly, 2 minutes. Stir in vanilla and pinch of salt. Serve warm with ice cream.

CARAMELIZED PEAR AND SAGE STUFFING

Steps:

• In a large skillet, melt butter with sugar over medium heat. Cook pear, onion and raisins for approximately 5 minutes, stirring occasionally, or until liquid evaporates and pears begin to turn light golden
• Stir in garlic, parsley, sage, rosemary, savory, salt, pepper and allspice. Cook, stirring, for 1 minute. Remove from heat. Let cool to room temperature.
• Place bread in bowl. Add pear mixture, tossing gently to coat bread.
• Stuffing can be covered and refrigerated for up to 1 day before using.

PEAR-PECAN STUFFING

Steps:

• In a large deep skillet, saute 1 each chopped onion and carrot, 2 chopped celery stalks and 1 tablespoon each sage and thyme in 1 stick butter for 5 minutes.
• Season with salt and pepper and add 2 diced Bosc pears, then saute 2 minutes.
• Pour in 1/4 cup bourbon and simmer 2 minutes, then add 2 1/2 to 3 cups chicken broth. Return to a simmer until step 5.
• In a large bowl, mix 2 eggs and 1/4 cup chopped parsley.
• Add to the bowl 16 cups toasted white bread cubes, 1 cup toasted pecans and the hot broth mixture.
• Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.

BREAD STUFFING W/ PEARS, BACON, PECANS & CARAMELIZED ONIONS

Steps:

• 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.

SAUSAGE PEAR STUFFING

Steps:

• Preheat oven to 350 degrees. Spread bread cubes on a rimmed baking sheet and bake until crisped but not golden, about 10 minutes. Let cool. In a 14-inch straight-sided skillet (or 2 large skillets), melt butter over medium-high heat. Add onions, leeks, celery, fennel, and pears; season with salt and pepper. Cook, stirring occasionally, until vegetables and pears are softened and start to turn golden, about 15 minutes. Stir in rosemary and sage.
• Meanwhile, cook sausage in a skillet over medium heat, stirring occasionally and breaking into large crumbles, until browned and cooked through, about 10 minutes. Drain on paper towels. Stir into vegetable mixture, then transfer to a large bowl. Add bread cubes and toss well. Drizzle stock over mixture, add eggs and parsley, and toss to combine well. Season with 2 teaspoons salt and 1/2 teaspoon pepper. Use 10 cups stuffing to fill bird; place remainder in a buttered 8-inch-square baking dish. After turkey is out of oven, bake at 350 degrees until heated through and top is browned, 40 to 45 minutes.