Pear Stuffing For Turkey Recipes

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SOUTH BEACH TURKEY SAUSAGE AND PEAR STUFFING



South Beach Turkey Sausage and Pear Stuffing image

This recipe is from The South Beach Diet Parties & Holidays Cookbook. My sister and I both have health problems and are looking for alternatives to traditional overwhelmingly heavy holiday dishes so that we can enjoy our family feasts with fewer worries. We haven't fixed it yet, but will edit this when we do! The book says that using a dense multi grain bread makes it even more nutritious if you want, and that you can substitute Bartlett or Anjou Pears for the Bosc.

Provided by ohbother

Categories     Thanksgiving

Time 1h5m

Yield 12 cups, 24 serving(s)

Number Of Ingredients 12

3 teaspoons extra virgin olive oil
1 loaf whole grain bread, cut into cubes (about 12 oz of bread, around 4 cups cubed)
1 lb sweet Italian turkey sausage
1/2 cup reduced-sodium chicken broth
4 stalks celery, coarsely chopped
1 medium onion, coarsely chopped
1 bosc pear, coarsely chopped (may substitute Anjou or Bartlett)
1 tablespoon fresh sage, chopped
1 large egg, lightly beaten
1/4 cup fresh parsley, chopped
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Heat oven to 350°F Lightly oil with olive oil a 9 x 13 inch baking dish.
  • Place bread cubes in a large bowl.
  • Remove sausage from casings and break into 1/2-inch pieces. Heat 1 tsp of the oil in a large skillet over medium-high heat. Add sausage and cook until browned, around 3 minutes. Transfer to bowl with bread cubes.
  • Return the skillet to the heat. Add 2 Tbsp of broth, and using a wooden spook, scrape any browned bits of sausage from the bottom of the skillet. Add the remaining 2 tsp oil, celery, and onion; cook until softened, about 6 minutes. Add pear and sage; cook about 2 minutes more.
  • Transfer vegetable mixture to the bowl with bread and sausage. Add the beaten egg and stir to combine ingredients. Add remaining broth, parsley, salt, and pepper; mix well.
  • Spread stuffing evenly in baking dish. Bake until top is crispy and stuffing is heated through, about 30 minutes.

Nutrition Facts : Calories 45.7, Fat 2.5, SaturatedFat 0.8, Cholesterol 18.7, Sodium 207.8, Carbohydrate 2.8, Fiber 0.6, Sugar 1.6, Protein 3.3

PEAR - PECAN STUFFING



Pear - Pecan Stuffing image

Make and share this Pear - Pecan Stuffing recipe from Food.com.

Provided by Derf2440

Categories     Pears

Time 1h10m

Yield 12-14 serving(s)

Number Of Ingredients 11

1 lb firm-texture white bread
2 tablespoons butter (do not substitute)
1 large onion, chopped about 1 cup
2 large firm ripe bartlett pears, cored, peeled and chopped
1/2-3/4 cup water
1/4 cup butter (do not substitute)
1 cup pecan halves, toasted and coarsely chopped
2 tablespoons snipped parsley
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon salt
1 dash fresh ground black pepper

Steps:

  • Preheat oven to 350 degrees to speed-dry the bread and/or to bake the stuffing separately from the turkey.
  • Spread bread slices on baking sheets.
  • Place baking sheets in the oven for 20 minutes or until bread is dry.
  • Place the 2 tablespoons butter, onion and pear in a large frying pan. Cook over medium heat till tender but not brown, about 4 minutes.
  • Set aside.
  • Break the dried bread into small pieces, and place in a very large bowl.
  • Bring 1/2 water and the 1/4 cup butter to boiling in a small saucepan.
  • Add to bread crumbs, and toss just till moistened.
  • Stir in pear mixture, pecans, parsley, nutmeg, salt and pepper.
  • Add the remaining water as needed until mixture reaches desired moistness.
  • Stuff turkey and bake according to your liking, or put stuffing into a 2 quart casserole and bake, covered in preheated oven for 40 minutes or until heated through.

HOLIDAY TURKEY WITH APPLE-PEAR STUFFING RECIPE



Holiday Turkey With Apple-Pear Stuffing Recipe image

Provided by á-170456

Number Of Ingredients 18

APPLE-PEAR STUFFING:
1 turkey - (abt 14 lbs)
Salt to taste
Freshly-ground black pepper to taste
1/2 cup unsalted butter - (1 stick)
4 Granny Smith apples peeled, cored, and chopped
2 cups chopped onions
3 celery stalks with leaves chopped
6 dried pear halves chopped
1/2 cup golden raisins
1/2 cup dried sour cherries
36 slices firm white bread - (abt 2 lbs) cut 3/4" squares
1/2 cup chopped fresh parsley
2 teaspoons fresh thyme leaves (or 3/4 tspn dried thyme)
1/2 teaspoon shredded fresh sage leaves (or 1/4 tspn dried sage, crumbled)
Salt to taste
Freshly-ground black pepper to taste
1/2 cup turkey or chicken broth

Steps:

  • Rinse the turkey inside and out and pat dry with paper towels. Season all over with salt and pepper. Place the turkey, breast-side up, on a rack in a large roasting pan. Refrigerate. Preheat oven to 350 degrees. In a large skillet, melt the butter over medium heat. Add the apples, onions, and celery and cook, stirring occasionally, for 8 minutes, or until softened. Transfer to a large bowl. Add the dried pears, raisins, dried cherries, bread, parsley, thyme, and sage to the apple mixture and season with salt and pepper. Pour the broth over and toss until evenly moistened. Spoon the stuffing loosely into the neck and body cavities. Place the remaining stuffing in a small buttered baking dish; refrigerate. Tuck the turkey skin at the neck end under, fold the wings under, and tie the legs together. Cover with a foil tent. Roast the turkey for 2 3/4 hours, basting every 30 minutes with the pan juices. Remove the foil and continue roasting for about 45 minutes longer, or until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 180 degrees. Let the turkey stand loosely covered with foil for about 20 minutes before carving. Meanwhile, about 45 minutes before the turkey is done, put the reserved stuffing into the oven, and bake for 1 hour. Carve the turkey, spoon the stuffing into a bowl, and serve. This recipe yields 10 servings.

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  • If you want to brine the turkey, (I recommend it!), place it in a brining or turkey-sized oven bag or large stockpot and fill the bag/pot with a brining solution that contains 1 cup of salt and 1 tablespoon of dried sage for every gallon of water. Make sure the bird is completely submerged in the brining solution and place it in the refrigerator to soak overnight. I recommend placing the bag in a large pan to make it easier to get it in and out of the refrigerator.
  • The next morning, make the glaze by bringing all the ingredients to a boil in a medium-sized pot over medium-high heat. Bring the heat down to medium low and continue to boil for 20 minutes. Remove from heat, allow to cool a bit, and then puree in a blender or food processor until completely smooth. Set aside.
  • Next, make the stuffing. Pour the milk over the dried stuffing cubes in a large bowl and allow them to soak, stirring a couple times to help evenly soak the cubes. Meanwhile, saute the onions in the duck fat or butter over medium-high heat until translucent, about 10 minutes, stirring every couple minutes. Remove the onions from the heat and scrape the onions and duck fat or butter into the bowl with the stuffing. Add the egg, pear, seasonings, and 2 tablespoons of the pear glaze and toss until the ingredients are evenly distributed. Set aside.
  • Now you can begin preparing the turkey. Preheat the oven to 450 degrees Fahrenheit. Remove the turkey from the brine, rinse it, and pat dry. Mix together the duck fat or butter with the sage, thyme, salt, and pepper until it is fairly soft and spreadable. Rub the mixture all over the outside of the bird, the inside of the bird, and underneath the skin on the entire front (breast) of the bird. I was able to peel the skin up slightly and then push my way under the entire breast skin with my hands, rubbing the fat and spice mixture everywhere.


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