Pears are at their peak in late fall and their firm texture is ideal for baking. Here we fold them into a classic sourdough stuffing with plump golden raisins and fresh sage. A little thick-cut bacon goes a long way here, leaving just enough drippings in the pan to sauté the vegetables. You could also use diced pancetta (such as Boar’s Head). Look for a whole-wheat sourdough loaf from the bakery section—the thick crust and hearty texture will absorb more liquid. Cut leftover stuffing into squares and reheat in the oven to crisp the edges.
12 ounces whole-wheat sourdough bread, cut into 3/4-in. cubes
1/4 cup golden raisins
1/4 cup hot water
2 thick-cut bacon slices (about 2 1/2 oz.)
2 cups chopped yellow onion
1 cup chopped carrots
1 cup chopped celery
5 teaspoons chopped fresh sage, divided
1 tablespoon minced garlic
2 1/4 cups unsalted chicken stock
3 tablespoons unsalted butter, melted
1/2 teaspoon black pepper
2 large eggs
1 1/2 cups chopped ripe Bosc pear
Calcium 5% DV
Potassium 5% DV
Added sugars 1g
How to Make It
Preheat oven to 400°F.
Arrange bread cubes in a single layer on a rimmed baking sheet. Bake at 400°F for 20 minutes or until golden, stirring after 10 minutes. Place bread cubes in a large bowl.
Reduce oven temperature to 350°F.
Place raisins in a small bowl; cover with 1/4 cup hot water. Let stand 10 minutes; drain.
Cook bacon slices in a skillet over medium 10 minutes or until crisp. Remove to a paper towel-lined plate with a slotted spoon; crumble. Add onion, carrot, and celery to bacon drippings in pan; sauté 6 minutes. Add 1 tablespoon sage and garlic; cook 1 minute. Remove pan from heat.
Combine stock, butter, pepper, and eggs in a large bowl. Add stock mixture, drained raisins, bacon, pear, and vegetable mixture to bread; toss to combine. Spoon into a 2-quart baking dish coated with cooking spray. Bake at 350°F for 25 minutes. Top with remaining 2 teaspoons sage.
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