3 Chile-Cranberry, Pear & Toasted Pecan Stuffing

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The Rea Family

Servings:
8
Cook time:
01:15
1 Rating
5

Serve with your festive turkey and all the trimmings!

Ingredients

  • 16 cups cubed stale white bread
  • 1 cup chopped toasted pecans
  • 1 cup dried cranberries
  • 3/4 cup 3 Chile Olive Oil
  • 1/4 cup Cranberry White Balsamic Reduction
  • 2 cups diced onions
  • 2 cups diced celery
  • 2 chopped pears
  • 1 tbsp dried Sage
  • 1/2 tsp dried Thyme
  • 1 sprig Fresh Rosemary chopped
  • 1/4 cup chopped parsley
  • 1 tsp Sea Salt
  • 3 cups chicken broth

Instructions

  1. Toss bread cubes, toasted nuts and cranberries into a large bowl.
  2. Heat the olive oil in a large skillet, cook the onions, celery, and pears
    over medium heat for 2 minutes.
  3. Add sage, thyme, rosemary, parsley and salt stirring, for 2 minutes to
    blend flavors.
  4. Pour mixture over the bread in bowl. Drizzle with the chicken broth and
    the Cranberry White Balsamic Reduction and mix lightly.
  5. Transfer to a baking dish. Bake, covered, at 375 degrees F, 30 minutes
  6. Uncover and bake until golden, about 30 more minutes.