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Cranberry, Pear and Toasted Pecan Stuffing Recipe

Cranberry, Pear & Toasted Pecan Stuffing

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Course: Side Dish
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
Servings: 8 people

Ingredients

  • 16 cups cubed stale white bread
  • 1 1/2 cups pecans toasted and chopped
  • 2 cups dried cranberries
  • 3/4 cup Rosemary Olive Oil
  • 1/4 cup Cranberry White Balsamic Reduction
  • 1 large onion (about 2 cups) diced
  • 1 bunch celery (about 2 cups) diced
  • 2 pears chopped
  • 1 tbsp dried sage
  • 1/2 tsp dried thyme
  • 1 sprig fresh rosemary chopped
  • 1/4 cup parsley chopped
  • 1 tsp sea salt
  • 3 cups chicken broth

Other great flavors to try!

Instructions

  • Toss bread cubes, toasted nuts and cranberries into a large bowl.
  • Heat the Rosemary Olive Oil in a large skillet, cook the onions, celery and pears over medium heat for 2 minutes.
  • Add sage, thyme, rosemary, parsley and salt stirring, for 2 minutes to blend flavors.
  • Pour mixture over the bread in bowl. Drizzle with the chicken broth and the Cranberry White Balsamic Reduction and mix lightly.
  • Transfer to a baking dish. Bake, covered, at 375 F, 30 minutes
  • Uncover and bake until golden, ~ 30 more minutes.