Pear Chestnut and Sage Dressing Stuffing
Transform your holiday table with the rustic elegance of Pear Chestnut and Sage Dressing Stuffing—a flavorful twist on classic stuffing that’s perfect for Thanksgiving or any festive gathering. This recipe combines the sweet juiciness of ripe pears, the earthy richness of roasted chestnuts, and the savory aroma of fresh sage to create a side dish that’s both comforting and sophisticated. Cubed sourdough bread provides the perfect base, absorbing a fragrant blend of sautéed onions, celery, and herbs, while a splash of stock and whisked eggs lend a moist, fluffy texture. Finished with a golden, crispy top, this stuffing pairs beautifully with roasted meats or vegetable mains. Easy to prepare and bake, it’s a crowd-pleasing dish packed with seasonal flavors that will steal the spotlight on your holiday menu.
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Recipe Information
Ingredients
- 8 cups (cubed) rustic bread (sourdough or country-style)
- 6 tablespoons unsalted butter
- 1 large (diced) yellow onion
- 3 (diced) celery stalks
- 2 medium (peeled, cored, and diced) ripe pears
- 1.5 cups roasted chestnuts (peeled and roughly chopped)
- 2 tablespoons (chopped) fresh sage leaves
- 2 tablespoons (chopped) fresh parsley
- 2 cups low-sodium chicken or vegetable stock
- 2 large eggs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 tablespoon olive oil or additional butter (optional for greasing the pan)
Instructions
Preheat your oven to 300°F (150°C). Spread the bread cubes on a baking sheet in a single layer. Bake for 15-20 minutes until lightly toasted and dry. Remove from the oven and set aside to cool.
Increase the oven temperature to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil or butter and set aside.
In a large skillet, melt the butter over medium heat. Add the diced onion and celery, cooking until softened, about 5-7 minutes.
Stir in the chopped pears, roasted chestnuts, sage, parsley, thyme, salt, and black pepper. Cook for another 2-3 minutes, allowing the flavors to meld. Remove from heat.
In a large mixing bowl, combine the toasted bread cubes with the cooked mixture. Gently toss to evenly distribute the ingredients.
Whisk together the chicken or vegetable stock and eggs in a medium bowl. Pour the mixture over the bread mixture and stir until the bread is evenly moistened. Let it sit for 5-10 minutes to absorb the liquid.
Transfer the mixture to the prepared baking dish, spreading it out evenly. Cover the dish tightly with aluminum foil.
Bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and slightly crisp.
Remove from the oven and let the stuffing rest for 5 minutes before serving. Garnish with additional chopped parsley if desired.
Nutrition Facts
Calories |
7043 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.4 g | 176% | |
| Saturated Fat | 55.6 g | 278% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 13379 mg | 582% | |
| Total Carbohydrate | 1174.9 g | 427% | |
| Dietary Fiber | 95.2 g | 340% | |
| Total Sugars | 79.7 g | ||
| Protein | 197.2 g | 394% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1164 mg | 90% | |
| Iron | 57.6 mg | 320% | |
| Potassium | 5588 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
