Pear Pecan Stuffing Recipes

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PEAR-PECAN STUFFING



Pear-Pecan Stuffing image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 6

Number Of Ingredients 0

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.

HERBED PECAN STUFFING



Herbed Pecan Stuffing image

"From Logan, Utah, Edie DeSpain says, "I've updated a basic stuffing recipe by using wholesome multi-grain bread in place of customary white bread. It adds a hearty, crunchy taste."

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 12 servings.

Number Of Ingredients 16

8 cups cubed day-old multi-grain bread
3/4 cup golden raisins
1/2 cup apple juice
1/4 cup olive oil
4 celery ribs, diced
1 large onion, chopped
3 garlic cloves, minced
1 cup minced fresh parsley
1-1/2 teaspoons salt
1-1/2 teaspoons rubbed sage
3/4 teaspoon dried thyme
1/2 teaspoon fennel seeds, crushed
1/4 teaspoon pepper
1 large egg
1-1/2 to 2 cups chicken broth
1-1/2 cups coarsely chopped pecans, toasted

Steps:

  • Preheat oven to 225°. Place bread cubes in a single layer on an ungreased baking sheet. Bake until partially dried, tossing occasionally, 30-40 minutes. Set aside. Increase oven temperature to 325°., Meanwhile, combine raisins and apple juice in a saucepan; bring to a boil. Remove from the heat; let stand for 15 minutes. In a large skillet or Dutch oven, heat oil over medium-high heat. Add celery, onion and garlic; cook and stir until tender, 5-7 minutes. Stir in parsley, salt, sage, thyme, fennel seeds and pepper; remove from the heat. Beat egg and broth; add to vegetable mixture with bread cubes and raisin mixture. Toss well. Stir in pecans. Transfer to a greased 13x9-in. baking dish. , Cover and bake for 30 minutes. Uncover; bake until lightly browned, 15-20 minutes longer.

Nutrition Facts : Calories 255 calories, Fat 17g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 564mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 4g fiber), Protein 5g protein.

PEAR - PECAN STUFFING



Pear - Pecan Stuffing image

Make and share this Pear - Pecan Stuffing recipe from Food.com.

Provided by Derf2440

Categories     Pears

Time 1h10m

Yield 12-14 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.

BOURBON-PECAN STUFFING



Bourbon-Pecan Stuffing image

Provided by Food Network Kitchen

Number Of Ingredients 0

Steps:

  • Make Classic Stuffing, adding 2 chopped pears, 1 cup chopped pecans and 1/2 cup bourbon to the cooked vegetables; simmer 2 minutes before adding the broth.
  • Classic Stuffing: Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onions and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups turkey or chicken broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a large bowl; add 16 cups cubed stale white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake 30 minutes at 375 degrees F; uncover and bake until golden, 30 more minutes. (Or stuff in your turkey and bake.)

CHERRY PECAN STUFFING



Cherry Pecan Stuffing image

Make and share this Cherry Pecan Stuffing recipe from Food.com.

Provided by Go Gators

Categories     Thanksgiving

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 9

12 ounces seasoned stuffing mix (whole-wheat, like Pepperidge Farm)
2 (14 ounce) cans low-sodium chicken broth
2 stalks celery, chopped
2 shallots, finely chopped
1/4 cup chopped fresh sage
2 tablespoons fresh thyme leaves
1/2 cup pecan pieces
1/4 cup dried cherries
nonstick cooking spray

Steps:

  • Place the stuffing mix and broth in a large bowl. Let stand about 15 minutes.
  • Meanwhile coat a large skillet with cooking spray. Heat on medium. Add celery, shallots, sage, and thyme. Cook for about 6 minutes or until softened.
  • Stir the vegetable mixture into stuffing mixture.
  • Add pecan and dried cherries.
  • Transfer mixture to 2-quart square baking dish. Cover with foil and place in refrigerator overnight.
  • The next day bake at 400 degrees F for about 45 minutes or until heat through.
  • Let stuffing stand at least 15 minutes before serving.

Nutrition Facts : Calories 236.8, Fat 7.1, SaturatedFat 1, Cholesterol 0.4, Sodium 1018.8, Carbohydrate 35.6, Fiber 2.7, Sugar 4.3, Protein 7.8

SAUSAGE PEAR STUFFING



Sausage Pear Stuffing image

Firm pears such as Bosc or Anjou stand up well to baking and make a delicious foil for Italian sausage in this sweet-and-savory stuffing.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 2h

Yield Makes 14 cups

Number Of Ingredients 14

1 loaf day-old rustic bread, dark, hard crusts removed and bread cut into 1/2-inch cubes (about 12 cups)
1 stick unsalted butter, cut into pieces, plus more for baking dish
1 1/2 large onions, chopped (about 3 cups)
2 small leeks, trimmed, thinly sliced into half-moons, and rinsed well (about 3 cups)
3 stalks celery, chopped (about 1 1/4 cups)
1 large fennel bulb, chopped (about 2 cups)
12 to 14 ounces firm-ripe Bosc or Anjou pears (about 3), chopped (about 3 cups)
Coarse salt and freshly ground pepper
2 tablespoons finely chopped fresh rosemary leaves
2 tablespoons finely chopped fresh sage leaves
1 pound sweet Italian sausage, removed from casings
2 cups Easy Turkey Stock
2 large eggs, lightly beaten
3/4 cup chopped fresh flat-leaf parsley leaves

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.

PEAR STUFFING FOR TURKEY



Pear Stuffing for Turkey image

I find this to be a delicious change from the usual Southern-style dressing served around here. I found the recipe in one of my mother's old cookbooks.

Provided by Taste of Home

Categories     Dinner

Time 3h25m

Yield 10 servings (8 cups stuffing).

Number Of Ingredients 10

1 pound bulk pork sausage
1 large onion, chopped
3 celery ribs, chopped
8 cups soft bread crumbs
2 cups diced peeled ripe pears (about 2 medium)
1 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon rubbed sage
1 turkey (10 pounds)

Steps:

  • In a large skillet, cook the sausage, onion and celery over medium heat until meat is no longer pink and vegetables are tender. Remove from the heat. Stir in the bread crumbs, pears, broth, salt, pepper and sage. , Just before baking, loosely stuff turkey with stuffing. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan., Bake, uncovered, at 325° for 3 to 3-1/2 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. If desired, thicken pan drippings for gravy.

Nutrition Facts :

CHERRY-PECAN STUFFING



Cherry-Pecan Stuffing image

To stuff your turkey, you'll need 4 cups unbaked stuffing for a 12-pound bird. Stuff it right before roasting and bake remaining stuffing in a 2-quart baking dish.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 1h

Number Of Ingredients 13

1 loaf crusty white bread, cut into 3/4-inch pieces (8 cups)
3 tablespoons unsalted butter, plus more for baking dish
1 medium yellow onion, diced medium
2 large celery stalks, diced medium
4 garlic cloves, roughly chopped
1 cup packed dried tart cherries
1 cup roughly chopped toasted pecans
2 tablespoons chopped fresh sage leaves
1 tablespoon crushed fennel seed
Coarse salt and ground pepper
1/2 cup roughly chopped fresh parsley leaves
3 large eggs, lightly beaten
3 cups low-sodium chicken broth

Steps:

  • Preheat oven to 400 degrees, with racks in middle and lower thirds. On two rimmed baking sheets, arrange bread in a single layer. Toast until dry and pale golden brown, 10 to 12 minutes. Let cool.
  • Meanwhile, lightly butter a 9-by-13-inch baking dish. In a large skillet, melt butter over medium. Add onion, celery, and garlic and cook, stirring frequently, until onion and celery are softened, about 7 minutes. Add cherries, pecans, sage, and fennel seed and cook, stirring, 1 minute. Transfer to a large bowl and season with salt and pepper.
  • Add parsley, eggs, and bread; stir to combine. Add broth in two additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish. Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.

Nutrition Facts : Calories 400 g, Fat 19 g, Fiber 5 g, Protein 11 g, SaturatedFat 5 g

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