Since it was Thanksgiving we needed a new stuffing recipe - this year's = pear and pecan stuffing. Pears = yum, but was a little skeptical at first. The highlight, a few bites in, one of my brothers blurts out "is there pear in this?...Yum!"
What you need: pears, pecans, white bread, celery, carrot, onion, sage, parsley, eggs, thyme, salt, pepper and chicken broth.
First, in a large deep skillet, saute butter, chopped onion, carrot, celery. Season with sage and thyme. Then season with salt and pepper, add diced pears and saute for several minutes. Next, pout in chicken brother and simmer.
Tear up white bread into pieces and toast in the oven. Also toast pecans. In a large bowl, mix eggs and chopped parsley. Add toasted bread to the bowl, along with toasted pecans.
Then gently add the hot broth mixture, toss and pour into a baking dish. Dot the top with butter, cover and bake 30 minutes at 350. Uncover and bake another 20 minutes.
I forgot to take a picture when it came out of the oven, so here is one of how little was left. Clearly we had another winner!