Pecan Pear Stuffing

[Guest guest]

Pecan Pear Stuffing

 

1 lb. firm texture white sandwich bread

2 TB butter (no substitutes)

1 cup large onion, chopped

2 large firm ripe Bartlett pears, cored, peeled, and chopped

1/2 to 3/4 cup water

1/4 cup butter (no substitutes)

1 cup pecan halves, toasted and coarsely chopped

2 TB fresh Italian parsley, chopped

1/4 tsp. grated nutmeg

1/8 tsp. salt

Dash ground black pepper  

 

Preheat oven to 350º F.

 

Spread bread slices on baking sheets. Place baking sheets in the preheated

oven

for 20 minutes or until bread is dry.

 

Place the 2 tablespoons butter, the onion, and pear in a large skillet; cook

over

medium heat until tender but not brown, about 4 minutes. Set aside.

 

Break the dried bread into small pieces. Place in a very large bowl. Bring

1/2 cup

water and the 1/4 cup butter to boiling in a small saucepan. Add to bread

crumbs,

and toss just until moistened.

 

Stir in pear mixture, pecans, parsley, nutmeg, salt, and pepper. Add the

remaining

water as needed until mixture reaches desired moistness. Transfer stuffing to a

2 quart casserole and bake, covered

in a

350º F., oven about 40 minutes or until heated through.

 

Makes 12 to 14 servings.