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.
ROASTED-PEAR STUFFING
This stuffing goes with recipes for Recipe #194607 and Recipe #194648. All recipes originated with Cooking Light.
Provided by hepcat1
Categories Pears
Time 1h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Heat the oil in a large nonstick skillet over medium-high heat.
- Add pear slices, and cook, without stirring, 2 minutes or until golden brown.
- Carefully turn pear slices; cook for 2 minutes or until golden brown.
- Add onion, celery, and garlic; saute 3 minutes or until lightly browned.
- Add sherry and brandy, and cook until liquid almost evaporates.
- Remove from heat; cool.
- Combine all ingredients, including pears, in a large bowl, tossing gently.
- Spoon the bread mixture into a 2-quart casserole.
- Cover and bake at 350°F for 45 minutes or until thoroughly heated.
Nutrition Facts : Calories 206.1, Fat 5.6, SaturatedFat 0.7, Cholesterol 35.2, Sodium 224.6, Carbohydrate 21.1, Fiber 3.1, Sugar 7.5, Protein 3.6
BRIOCHE-PEAR STUFFING WITH ITALIAN SAUSAGE AND ALMONDS
Provided by Food Network Kitchen
Time 1h25m
Number Of Ingredients 13
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.
ROASTED STUFFED PEARS
Make and share this Roasted Stuffed Pears recipe from Food.com.
Provided by ellie3763
Categories Cheese
Time 40m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F
- Peal the pear and slice it in half lengthwise. With a small spoon, scoop out the core and seeds, leaving an indentation for the stuffing. Place the pears in a baking dish.
- In a small bowl, mix together the dried cranberries, walnuts, and coat cheese. Divide evenly among the pear halves, mounding it on top of the indentation.
- Whisk together the apple cider and maple syrup. Pour over and around the pears.
- Bake for 30 minutes, occasionally basing the pears with the cider mixture. Serve warm or at room temperature on a bed of greens, dressed with the cider mixture.
Nutrition Facts : Calories 99.1, Fat 2.5, SaturatedFat 0.2, Sodium 1.9, Carbohydrate 20.4, Fiber 3, Sugar 14.3, Protein 0.9
CHESTNUT AND PEAR STUFFING
Provided by Anne Burrell
Categories side-dish
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Coat a wide, straight-sided pan with olive oil and add the bacon. Bring the pan to a medium heat and let the bacon get brown and crispy.
- Add the celery, onions and fennel and season with salt. Cook the veggies until they get soft and very aromatic, 8 to10 minutes. Add the rosemary and garlic and cook for 1 to 2 minutes more.
- Toss in the chestnuts, cranberries and pears, and stir to combine. Add the wine and let it reduce by half.
- Put the bread in a large mixing bowl and add the cooked veggie mixture to the bread. Stir to combine and douse the bread with half the stock. Use your hands to combine the bread, veggies and stock. Add more stock when/if needed to really saturate the bread. Season with salt and taste it to make sure it is delicious.
- Use the stuffing to stuff a turkey or pork crown roast, or place in a roasting pan and bake for 35 minutes at 350 degrees F.
CRANBERRY PEAR STUFFING
Our family came up with this recipe when we decided to add something new to our traditional Thanksgiving menu. Now this tasty dressing has become a standard dish on our holiday table. -Juanita Haugen, Pleasanton, California
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, saute celery in butter until tender; set aside. In a large bowl, combine the stuffing cubes, cranberries, pears, pecans, parsley, poultry seasoning and pepper. Add the broth, egg substitute and celery mixture; toss until combined. , Spoon into a greased 2-1/2-qt. baking dish. Cover and bake at 325° for 50-60 minutes or heated through.
Nutrition Facts : Calories 419 calories, Fat 20g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 977mg sodium, Carbohydrate 56g carbohydrate (18g sugars, Fiber 5g fiber), Protein 9g protein.
PEAR STUFFING FOR TURKEY
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
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 :
ROASTED FREE-RANGE TURKEY WITH PEAR AND CHESTNUT STUFFING
The Oven-Roasted Chestnuts are key to this stuffing and add a unique nuttiness that practically screams "fall."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees. To make the stuffing, in a large skillet, melt 4 tablespoons butter over medium heat. Add celery and onions; cook, stirring, until translucent, about 10 minutes. Stir in 2 tablespoons thyme, and sage, parsley, chestnuts, and bread. Add stock, 1/2 cup at a time, until bread becomes moist. Stir in pears; remove from heat.
- Place remaining 1 stick butter, remaining 2 tablespoons thyme, and 1 teaspoon salt in food processor. Pulse until well combined; set aside.
- Wash turkey, and pat dry. Place, breast side up, on a roasting rack set in a large roasting pan. Season turkey cavity with remaining 2 teaspoons salt. Fill cavity loosely with stuffing. Tie legs together with kitchen string. Fold neck flap over; secure with skewers. Rub thyme-butter mixture all over turkey.
- Roast for 2 1/2 hours, basting often. Continue baking 30 to 45 minutes more, until an instant-read thermometer inserted into the thickest part of the thigh reads 180 degrees. If turkey becomes too brown, tent it with aluminum foil. Let cool for 20 to 30 minutes before carving.
PEAR-STUFFED PORK LOIN
From just two trees, we get an abundance of pears. So I'm always looking for new ideas on how to use them. This elegant roast offers a delicious way to incorporate pears into a main dish stuffing and glaze.
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Cut a lengthwise slit down the center of roast to within 1/2 in. of bottom. Open roast so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom; open roast and cover with plastic wrap. Flatten to 3/4-in. thickness. Remove plastic wrap., In a small bowl, combine the ripe pears, dried pears, walnuts, cilantro, honey, garlic and pepper flakes; spread over roast to within 1 in. of edges. Roll up from a long side; tie with kitchen string at 2-in. intervals. Place in a shallow roasting pan lined with heavy-duty foil. , Combine the glaze ingredients; spoon over roast. Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until a thermometer reads 160°, basting occasionally with pan drippings. Let stand for 10-15 minutes before slicing.
Nutrition Facts : Calories 246 calories, Fat 8g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 100mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 2g fiber), Protein 24g protein.
CARAMELIZED PEAR AND SAGE STUFFING
This stuffing can be made a day ahead. It tastes great served with a Crown Roast of Pork. This came from the Food and Style Magazine
Provided by heather in Ont
Categories < 30 Mins
Time 30m
Yield 5 cups
Number Of Ingredients 14
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.
Nutrition Facts : Calories 263.6, Fat 10.6, SaturatedFat 6.1, Cholesterol 24.4, Sodium 540.4, Carbohydrate 40.7, Fiber 4.2, Sugar 17.9, Protein 3.8
SAUSAGE PEAR STUFFING
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 Dinner Side Dishes
Time 2h
Yield Makes 14 cups
Number Of Ingredients 14
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.
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