Bread Stuffing W Pears Bacon Pecans Caramelized Onions Recipes

PEAR-PECAN STUFFING

Steps:

• In a large deep skillet, saute 1 each chopped onion and carrot, 2 chopped celery stalks and 1 tablespoon each sage and thyme in 1 stick butter for 5 minutes.
• Season with salt and pepper and add 2 diced Bosc pears, then saute 2 minutes.
• Pour in 1/4 cup bourbon and simmer 2 minutes, then add 2 1/2 to 3 cups chicken broth. Return to a simmer until step 5.
• In a large bowl, mix 2 eggs and 1/4 cup chopped parsley.
• Add to the bowl 16 cups toasted white bread cubes, 1 cup toasted pecans and the hot broth mixture.
• Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.

HOMEMADE BREAD STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a large skillet over medium-high heat until; saute onion and celery in hot butter until onion is soft, 5 to 10 minutes.
• Put bread cubes in a large bowl. Season bread with salt, sage, thyme, poultry seasoning, and black pepper. Add onion mixture to bread cubes; stir. Pour bread mixture into a large casserole dish and cover the dish with aluminum foil.
• Bake in the preheated oven until golden and hot, about 1 hour.

CLASSIC STUFFING

Steps:

• Melt butter in a large skillet. Add onions and celery, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.
• Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock; mix to combine.

BREAD STUFFING W/ PEARS, BACON, PECANS & CARAMELIZED ONIONS

Steps:

• 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.