Pear Pecan Stuffing Food

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FENNEL, PEAR AND CHESTNUT STUFFING



Fennel, Pear and Chestnut Stuffing image

This stuffing is the perfect combination of sweet and savory with some unique additions like fennel and dried pears. If you want to keep this stuffing vegetarian, you could use vegetable broth. If you want to go all out, you could also add some sweet Italian sausage when you cook the shallots and fennel.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 12

1 1/2 sticks (12 tablespoons) unsalted butter, plus more for the pan
2 large shallots, chopped (about 1 cup)
1 large bulb fennel, trimmed, cored and chopped
Kosher salt and freshly ground pepper
1 tablespoon chopped fresh thyme
2 teaspoons fennel seeds
3 cups low-sodium chicken broth
4 ounces dried pears, roughly chopped (about 3/4 cup)
6 ounces cooked and peeled chestnuts, roughly chopped (about 1 cup)
2 large eggs
1/4 cup chopped fresh parsley
16 cups cubed day-old semolina bread (about 1 pound 12 ounces)

Steps:

  • Preheat the oven to 375˚ F. Butter a 9-by-13-inch or other 3-quart baking dish. Melt 1 stick butter in a large skillet over medium heat. Add the shallots and fennel; cook, stirring, until softened, 8 to 10 minutes. Season with 1 teaspoon salt and a few grinds of pepper. Stir in the thyme and fennel seeds and cook 1 minute. Add the broth, dried pears and chestnuts. Bring to a simmer and cook until the pears begin to soften, 2 to 3 minutes. Remove from the heat.
  • Whisk the eggs, parsley, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the cubed bread, then pour the broth mixture on top. Stir to coat and evenly moisten the bread. Transfer to the baking dish and dot with the remaining 4 tablespoons butter. Cover loosely with foil and bake 30 minutes, then uncover and continue baking until crisp and golden on top, about 20 more minutes.

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.)

BAKED APPLE PEAR STUFFING



Baked Apple Pear Stuffing image

Provided by Kelsey Nixon

Categories     side-dish

Time 1h20m

Yield 12 servings

Number Of Ingredients 13

1 pound sweet Italian fennel sausage, removed from casing
3 small leeks, thinly sliced (white and light green parts)
1 Granny Smith apple, cored and diced into 1/4-inch cubes
1 Bosc pear, cored and diced into 1/4-inch cubes
2 tablespoons fresh Italian parsley leaves, chopped
1 tablespoon fresh sage leaves, chopped
1 tablespoon fresh thyme leaves, chopped
1 teaspoon kosher salt
1 teaspoon cracked black pepper
2 cups low-sodium chicken broth
One 12-ounce bag cubed country-style stuffing, such as Pepperidge Farm
1/2 cup golden raisins
4 large eggs, beaten

Steps:

  • Preheat the oven to 325 degrees F.
  • In a large skillet set over medium-high heat, brown the sausage, breaking it up with the back of a spoon, crumbling as it cooks. Once browned, add the leeks, apple and pear and saute until fragrant and softened, about 5 minutes. Stir in 1 tablespoon of the parsley, sage, thyme, salt and pepper and continue cooking for an additional minute. Add the chicken broth and scrape up any brown bits that have formed on the bottom of the pan. Remove from the heat and cool slightly.
  • In a large mixing bowl, add the stuffing and cooked sausage mixture. Toss to combine and then add the golden raisins and eggs. Mix until all the ingredients are evenly distributed. Transfer to a baking dish.
  • Bake until golden brown on top, 30 to 35 minutes. Once cooked, remove from the oven, let cool 5 to 10 minutes and garnish with the remaining 1 tablespoon parsley.

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

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 :

CRANBERRY PEAR STUFFING



Cranberry Pear Stuffing image

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

1 cup chopped celery
1/2 cup butter
1 package (16 ounces) seasoned stuffing cubes
1-1/2 cups dried cranberries
1-1/2 cups chopped ripe pears
1 cup chopped pecans
1/4 cup minced fresh parsley
2 to 3 teaspoons poultry seasoning
1/2 teaspoon pepper
2 cups chicken broth
3/4 cup egg substitute

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 - 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.

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