Bread stuffing with pears and pecans (side dish)
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
This bread stuffing for a festive bird is literally bursting with the vibrant autumn flavors of its ingredients. Juicy pears, simmered in aromatic bourbon, and crispy pecans perfectly complement cubes of white bread soaked in vegetable juices and chicken broth. Before baking, the side dish is coated with pats of butter, which ensures a delicious golden crust, but it's even more delicious if you substitute the butter with the rendered turkey fat.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 Bere-Bosc pears
- 16 cups toasted white bread cubes
- 1/4 cup parsley
- 3 cups chicken broth
- 1 cup toasted pecans
- 110 g melted butter
- 1 tbsp sage
- 1 tbsp thyme
- 1/4 cup bourbon
We recommend
Cooking the dish according to the recipe:
- In a large, deep frying pan, sauté 1 chopped onion and carrot, 2 chopped celery stalks, and 1 tablespoon each sage and thyme in 110g of melted butter for 5 minutes.
- Season with salt and pepper and add 2 diced Bere-Bosc pears; sauté for 2 minutes.
- Add 1/4 cup bourbon and simmer for 2 minutes, then add 2.5-3 cups chicken broth. Return to a simmer until step 5.
- In a large bowl, combine 2 eggs and 1/4 cup finely chopped parsley.
- Add 1/6 cup toasted white bread cubes, 1 cup toasted pecans, and the hot vegetable mixture to a bowl.
- Gently stir the filling, then transfer to a greased 22x32 cm baking dish. Top with pieces of butter or drizzle with the rendered turkey fat, cover with foil, and bake for 30 minutes at 175°C. Remove the foil and bake for another 20 minutes until golden brown.
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