Bacon and Pear Stuffing

Bacon and Pear Stuffing
Servings: 12


  • 1 package (12 ounces) center-cut bacon, diced
  • 1 large red onion, diced
  • 3 stalks celery, diced
  • 1 teaspoon rubbed sage
  • 3 Bosc pears, peeled, cored, and diced
  • 1 package (14 to 16 ounces) seasoned stuffing cubes
  • 1 package (32 ounces) reduced-sodium chicken broth
  • 2 tablespoons butter

Make It

1. In a skillet, cook bacon over medium-high heat until crisp. Transfer bacon to paper towels, and discard all but 1 tablespoon bacon fat. Return the skillet to heat, and cook onion in reserved fat, 5 minutes, stirring frequently. Stir in celery and sage; cook until celery is soft, about 4 minutes. Stir in pears; cook 4 minutes more. Place stuffing cubes and bacon in a large bowl; toss with vegetable-and-pear mixture. Pour broth over mixture, stirring to mix well.

2. Coat a 9 x 13-inch baking dish with cooking spray. Fill with stuffing mixture. Dot with butter. Cover and refrigerate up to 3 days. On Thanksgiving Day, remove stuffing from refrigerator and bring to room temperature. Cover with foil, place in oven with turkey after turkey has cooked 2-1/2 hours, and bake 45 minutes. Uncover and bake 30 minutes more.