Pear and Almond Dressing and Poultry Stuffing Recipe

This fall dressing- stuffing recipe is made special with sweet ripe pears and toasted almonds. You can cook this dressing recipe in a casserole dish, as directed, or use it as a delicious stuffing recipe for turkey, or other poultry.

Makes 8 Servings of Pear and Almond Dressing or Poultry Stuffing

• 1 loaf (about 1 to 1 1/2 lb) country-style French or Italian bread (wheat or white)
• 1 stick (1/2 cup) butter
• 1 cup diced onions
• 1 cup diced celery
• 2 cups chicken broth
• 1 teaspoon rubbed sage
• 1/2 tsp dried thyme
• 1 tsp fresh rosemary, minced
• 2 ripe pears, peeled, diced
• 1/2 cup toasted slivered almonds
• salt and fresh ground black pepper to taste

Cut the bread into 1-inch cubes, and bake in a 275 degree F. oven until dry and crisp, about 20 minutes. Time will vary, so check often after 15 minutes. Remove bread cubes and allow to cool on the pan.

In a large sauté pan, on medium heat, sauté the onion and celery in the butter until the vegetables are tender, about 8 minutes. Stir in the broth and herbs; bring to a simmer and remove from heat.

In a large mixing bowl, combine the bread, broth mixture, and remaining ingredients; mix together thoroughly. Spoon into a buttered baking dish, and bake at 350° for 30 to 40 minutes, or until heated through and well browned.

This dressing recipe can be used as a stuffing recipe for chicken, goose, or turkey. Should be cooked to an internal temperature of 165 degrees F.

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