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unsalted butter bread cubes bacon pecans pearl onions golden brown sugar pears stalks celery parsley fresh rosemary thyme fresh sage salt fresh ground pepper eggs chicken broth
Viewed: 3 - Published at: 7 years agoIngredients
- 1 tablespoon unsalted butter, softened
- 10 cups unseasoned dry bread cubes
- 8 ounces bacon, cut into 1 inch pieces
- 12 cup pecans, toasted rough chopped
- 1 14 lbs frozen pearl onions, thawed and blotted dry
- 1 tablespoon golden brown sugar
- 3 firm but ripe bosc pears or 3 Anjou pears, peeled,halved lengthwise,cored,and cut into 3/4 inch dice
- 3 stalks celery, chopped
- 23 cup minced fresh parsley
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon fresh thyme leave
- 1 tablespoon fresh sage, minced
- 1 teaspoon salt
- fresh ground pepper, to taste
- 3 large eggs, lightly beaten
- 4 cups canned low sodium chicken broth or 4 cups fresh turkey broth
Method
- Preheat the oven to 350 degrees F.
- Coat a deep, 9-by-13-inch baking pan with the butter.
- Place the bread cubes in a very large mixing bowl.
- In a 10-inch saute pan, cook the bacon over medium heat until crisp.
- Using a slotted spoon drain the bacon and add to the bread in the bowl.
- Remove all but 2 tablespoons of the bacon fat from the pan, reserving the extra.
- Add the onions to the pan and saute over medium-high heat, stirring frequently, until soft and lightly browned, about 3 minutes.
- Sprinkle the sugar over the onions and saute, stirring constantly, until the onions turn golden and the edges caramelize, about 3 to 5 minutes.
- Add to the bread in the bowl.
- Return the pan to medium heat, add 2 tablespoons of the reserved bacon fat and swirl to coat the pan.
- Add the pears and celery and saute, stirring frequently, until softened, about 4 to 5 minutes.
- Add pecans, rosemary, parsley, thyme, sage, salt, and pepper to taste, and saute 1 minute longer.
- Add this mixture to the bread cubes, and stir to combine.
- Add the beaten eggs and stock to the bowl, and mix well.
- Place the stuffing in the prepared pan and bake, uncovered, until the top is lightly browned and crusty, about 1 hour.
