Chestnut and Pear Stuffing

Name: Chestnut and Pear Stuffing
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 10
Cuisine: Global
Ingredients: 4 Anjou pears, peeled and cut into 1/2-inch dice; 227 grams bacon, cut into 1/4-inch dice; 3 liters cubed crustless, stale sourdough or peasant bread; 4 ribs celery, cut into 1/4-inch dice; 227 grams peeled chestnuts, coarsely chopped; 946 milliliters chicken stock, warmed; 177 milliliters dried cranberries; 473 milliliters dry white wine; 0 fennel bulb, cut into 1/4-inch dice; 3 cloves garlic, smashed and finely chopped; 10 servings Kosher salt; 10 servings Extra-virgin olive oil; 2 Spanish onions, cut into 1/4-inch dice; 4 sprigs rosemary, picked and finely chopped

Chestnut and Pear Stuffing requires around 1 hour and 20 minutes from start to finish. One serving contains 1198 calories, 37g of protein, and 38g of fat. For $3.31 per serving, you get Thanksgiving will be even more special with this recipe. This recipe from Foodnetwork requires kosher salt, bacon, olive oil, and celery. It is a good option if you're following a dairy free diet. If you like this recipe, you might also like recipes such as Chestnut and Pear Stuffing, Chestnut Stuffing, and Chestnut Stuffing.

Instructions

Watch how to make this recipe.

Coat a wide, straight-sided pan with olive oil and add the bacon. Bring the pan to a medium heat and let the bacon get brown and crispy.

Ingredients you will need

Olive Oil

Bacon

Equipment you will use

Frying Pan

Add the celery, onions and fennel and season with salt. Cook the veggies until they get soft and very aromatic, 8 to10 minutes.

Ingredients you will need

Celery

Fennel

Onion

Salt

Add the rosemary and garlic and cook for 1 to 2 minutes more.

Ingredients you will need

Rosemary

Garlic

Toss in the chestnuts, cranberries and pears, and stir to combine.

Ingredients you will need

Cranberries

Chestnuts

Pear

Add the wine and let it reduce by half.

Ingredients you will need

Wine

Put the bread in a large mixing bowl and add the cooked veggie mixture to the bread. Stir to combine and douse the bread with half the stock. Use your hands to combine the bread, veggies and stock.

Ingredients you will need

Bread