Thanksgiving Stuffing with Pear & Mushroom

- Pat M.

READER REVIEW

"Wow! Forget Stovetop! If you want to really impress your family, this is the stuffing to make! So easy and so delicious!"

4 cups semolina bread croutons 1 cup red onion 1 pear ½ cup celery 1½ cup baby bella mushrooms 5 garlic cloves 1 egg 4 tbsp. butter 1 tbsp. thyme 1 tsp. salt 1 tsp. pepper garlic powder 1½ cups chicken broth

INGREDIENTS

FULL RECIPE

Thanksgiving Stuffing with Pear & Mushroom

YIELD

5 servings

TYPE

stuffing

TIME

1 hr. 30 min.

LEVEL

beginner

Grease an 8” x 8” pyrex baking dish with butter or cooking spray and set aside. Preheat oven to 350 F. Make 4 cups of bread croutons by pulling it apart into tiny pieces. Place them in a large bowl.

1.

Chop ½ cup of celery, 1 cup of red onion and 1½ cups baby bella mushrooms into tiny pieces separately. Set aside.

2.

Chop 1 medium-large Anjou pear into tiny pieces, mince 5 large garlic cloves, and remove 1 tbsp. of thyme from its stems. Set aside.

3.

Add 2 tbsp. of butter to the pan and sauté mushrooms until brown. About 5 minutes. Make sure there’s some space between them so the liquid they release evaporates. When done, remove, set aside.

4.

Add 2 more tbsp. of butter to the pan and add the celery, pear and red onion. Sauté for 5 minutes or until starting to brown. Then, add minced garlic, stir and sauté for 1 more minute.

5.

Add the mushrooms, thyme, and a sprinkle of garlic powder to the pan and stir. Cook for 1 more minute. Remove from heat.

6.

In a small mixing bowl, add 1 large egg and beat. Then, add 1½ cups of chicken broth, 1 tsp. pepper and 1 tsp. of table salt.

7.

Add all of the cooked fruit and vegetables to the large mixing bowl with the bread and egg-broth mixture. Mix thoroughly. Evenly distribute into the greased pyrex and bake for 1 hour.

8.