Caramelized Pear And Sage Stuffing Recipes

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CARAMELIZED PEAR AND SAGE STUFFING



Caramelized Pear and Sage Stuffing image

This stuffing can be made a day ahead. It tastes great served with a Crown Roast of Pork. This came from the Food and Style Magazine

Provided by heather in Ont

Categories     < 30 Mins

Time 30m

Yield 5 cups

Number Of Ingredients 14

1/4 cup butter
1 tablespoon granulated sugar
2 cups pears (peeled, coarsley chopped)
1 chopped onion
1/3 cup currants or 1/3 cup raisins
2 garlic cloves, minced
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh sage (or 1 tsp dried)
1 1/2 teaspoons chopped fresh rosemary (or 1/2 tsp dried)
1 1/2 teaspoons chopped fresh savory (or 1/2 tsp dried)
1/2 teaspoon salt
1/4 teaspoon pepper
1 pinch ground allspice
5 cups bread (cubed multigrain or wholewheat)

Steps:

  • In a large skillet, melt butter with sugar over medium heat. Cook pear, onion and raisins for approximately 5 minutes, stirring occasionally, or until liquid evaporates and pears begin to turn light golden
  • Stir in garlic, parsley, sage, rosemary, savory, salt, pepper and allspice. Cook, stirring, for 1 minute. Remove from heat. Let cool to room temperature.
  • Place bread in bowl. Add pear mixture, tossing gently to coat bread.
  • Stuffing can be covered and refrigerated for up to 1 day before using.

Nutrition Facts : Calories 263.6, Fat 10.6, SaturatedFat 6.1, Cholesterol 24.4, Sodium 540.4, Carbohydrate 40.7, Fiber 4.2, Sugar 17.9, Protein 3.8

CROWN ROAST OF PORK AND GRAVY



Crown Roast of Pork and Gravy image

Add this rub to a crown roast of pork for added flavour and stuff the roast with Caramelized Pear and Sage Stuffing. If you are serving this to dinner guests, garnish the bone tips with paper frills just before slicing the meat. Prep time includes making rub and gravy. Found this in the Food and Style Magazine

Provided by heather in Ont

Categories     Pork

Time 3h

Yield 12 serving(s)

Number Of Ingredients 13

1 tablespoon paprika
1 tablespoon chopped fresh sage (or 1 tsp dried)
1 teaspoon salt
1/4 teaspoon ground allspice
2 garlic cloves, minced
2 teaspoons vegetable oil
1 (7 -8 lb) pork crown roast (about 12 ribs)
1 tablespoon butter (if necessary)
1/4 cup all-purpose flour
1/2 cup port wine
2 cups chicken stock
1 cup pear nectar or 1 cup apple juice
salt and pepper

Steps:

  • In a small bowl, mix paprika, sage, salt. allspice with oil to form a paste.
  • Place roast in pan and spread paste with hands over entire roast. Make sure you get the cut surfaces of the individual chops.
  • Press some stuffing into centre cavity of roast (see Caramelized Pear and Sage Stuffing recipe) until it comes up to the top of the crown.
  • Roast in oven at 325 F for 20 to 25 minutes per pound or until thermometer inserted in thickest part of meat registers 160 F (about 2 1/2 to 3 hours). Halfway through cooking time, shield stuffing and bone tips with a foil to prevent over browning.
  • Using a wide lifter, transfer roast to platter, tent with foil and keep warm. Let stand for 10 minute before carving.
  • To make gravy, place roasting pan over medium heat on stovetop. There should be 3 to 4 tbsp of fat in pan - drain off any excess fat or add a little butter if necessary.
  • Whisk four into fat in pan. Cook, stirring, for 1 minute. Whisk in port and chicken stock and bring to boil, stirring up brown bits from bottom of pan.
  • Whisk in pear nectar until smooth.
  • Cook for 2-3 minutes or until mixture boils and thickens.
  • Pour through sieve into saucepan. Season with salt and pepper to taste. Keep warm until ready to use.
  • Slice between ribs to serve pork chop.

Nutrition Facts : Calories 623.3, Fat 38.3, SaturatedFat 13.3, Cholesterol 162.5, Sodium 371, Carbohydrate 8.7, Fiber 0.5, Sugar 1.5, Protein 54.8

SAUSAGE PEAR STUFFING



Sausage Pear Stuffing image

Firm pears such as Bosc or Anjou stand up well to baking and make a delicious foil for Italian sausage in this sweet-and-savory stuffing.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 2h

Yield Makes 14 cups

Number Of Ingredients 14

1 loaf day-old rustic bread, dark, hard crusts removed and bread cut into 1/2-inch cubes (about 12 cups)
1 stick unsalted butter, cut into pieces, plus more for baking dish
1 1/2 large onions, chopped (about 3 cups)
2 small leeks, trimmed, thinly sliced into half-moons, and rinsed well (about 3 cups)
3 stalks celery, chopped (about 1 1/4 cups)
1 large fennel bulb, chopped (about 2 cups)
12 to 14 ounces firm-ripe Bosc or Anjou pears (about 3), chopped (about 3 cups)
Coarse salt and freshly ground pepper
2 tablespoons finely chopped fresh rosemary leaves
2 tablespoons finely chopped fresh sage leaves
1 pound sweet Italian sausage, removed from casings
2 cups Easy Turkey Stock
2 large eggs, lightly beaten
3/4 cup chopped fresh flat-leaf parsley leaves

Steps:

  • Preheat oven to 350 degrees. Spread bread cubes on a rimmed baking sheet and bake until crisped but not golden, about 10 minutes. Let cool. In a 14-inch straight-sided skillet (or 2 large skillets), melt butter over medium-high heat. Add onions, leeks, celery, fennel, and pears; season with salt and pepper. Cook, stirring occasionally, until vegetables and pears are softened and start to turn golden, about 15 minutes. Stir in rosemary and sage.
  • Meanwhile, cook sausage in a skillet over medium heat, stirring occasionally and breaking into large crumbles, until browned and cooked through, about 10 minutes. Drain on paper towels. Stir into vegetable mixture, then transfer to a large bowl. Add bread cubes and toss well. Drizzle stock over mixture, add eggs and parsley, and toss to combine well. Season with 2 teaspoons salt and 1/2 teaspoon pepper. Use 10 cups stuffing to fill bird; place remainder in a buttered 8-inch-square baking dish. After turkey is out of oven, bake at 350 degrees until heated through and top is browned, 40 to 45 minutes.

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



Bread Stuffing W/ Pears, Bacon, Pecans & Caramelized Onions image

I found this recipe at the Pear Bureau Northwest sight. It's filled with Bread Stuffing w/ Pears, Bacon, Pecans or Chestnuts, Caramelized Onions, rosemary, thyme, & sage. This can be baked it beforehand and reheat it once the turkey is out unlesss you have room in the oven can be put in 30 minutes before turkey is removed.

Provided by Rita1652

Categories     Pears

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 16

1 tablespoon unsalted butter, softened
10 cups unseasoned dry bread cubes
8 ounces bacon, cut into 1 inch pieces
1/2 cup pecans, toasted rough chopped
1 1/4 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 ¾ inch dice
3 stalks celery, chopped
2/3 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

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.

PEAR, CHESTNUT AND SAGE DRESSING/STUFFING



Pear, Chestnut and Sage Dressing/Stuffing image

I found this recipe in The Wine Spectator, and ever since have given up making my old standby which was Apple, Pecan and Sausage stuffing. I normally make this outside the turkey (or chicken) but since there are no eggs, it is probably safe use to as a stuffing. It is great leftover for sandwiches and I always make extra! This version uses less butter than the original. It is important to use fresh chestnuts, if you can. Water Chestnuts change the taste, and chestnuts from a jar just don't hold up well.

Provided by Simply Chris

Categories     Thanksgiving

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 12

1 large onion, finely diced
1 large carrot, finely diced
3 stalks celery, finely diced
1/2 lb butter, melted
2 bosc pears, peeled and diced
1 cup fresh chestnuts, peeled and chopped
8 ounces breakfast sausage, cooked and drained
1/2 cup fresh parsley, chopped,to taste
1/2 cup fresh sage leaf, chopped
8 cups rustic country bread, 1/2 inch dice (I use whole wheat bread)
3 -4 cups turkey broth or 3 -4 cups chicken stock
salt and black pepper

Steps:

  • Preheat oven to 350 degrees.
  • Saute the onion, carrot and celery over low heat in butter until soft, about 8 minutes.
  • Combine the pears, chestnuts, sausage, herbs and bread in a large bowl.
  • Add the sauteed vegetables and butter to the bowl.
  • Lightly toss.
  • Add enough stock (a little at a time) to lightly moisten the bread without allowing it to become soggy.
  • Handle the dressing gently when mixing.
  • Season to taste with the salt and pepper, being especially generous with the black pepper.
  • Spoon the dressing into a buttered 9x13 baking pan and cover with foil.
  • Bake for about 45 minutes.
  • Remove the foil and bake for an additional 15 minutes or until the temperature of the dressing reaches 160 degrees.
  • Serve immediately.

Nutrition Facts : Calories 664.6, Fat 23.6, SaturatedFat 12.2, Cholesterol 56.5, Sodium 1068, Carbohydrate 92.3, Fiber 5.2, Sugar 7.8, Protein 22.1

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