Bourbon Pear Pecan Stuffing.

I don’t know about you but alcohol plays a big role in our holiday celebrations.  The Husby’s family is Irish, and the Irish?  Well, they like to drink.

I was intrigued by the bourbon that was called for in the recipe so I decided to give it a try at the “Friendsgiving” dinner we hosted earlier this week.  It was by far everyone’s favorite side of the evening.  Sauteeing the pears in the touch of booze provided a sweet-smokiness to the otherwise savory dish, and the toasted pecans lent a welcome crunch.  I think it would be excellent to use homemade toasted bread cubes as the original recipe called for in lieu of the stuffing mix, but I was lazy and it still came out wonderfully.  It would certainly be an elegant dish to add to your Thanksgiving table.

Bourbon Pear Pecan Stuffing – slightly adapted from Food Network

  • 6 Tbsp. Butter
  • 1 Onion, diced
  • 3 Carrots, peeled and diced
  • 3 Celery Stalks, diced
  • 1 Tbsp. Fresh Sage, roughly chopped
  • 1 Tbsp. Fresh Thyme, roughly chopped
  • 2 Bosc Pears, diced
  • 1/2 Cup Bourbon (I used Maker’s Mark)
  • 2 Cups Chicken Stock
  • 2 Eggs
  • 1/4 Cup Parsley, chopped
  • 1 Package Unseasoned Stuffing
  • 1 Cup Toasted Pecans, chopped

Preheat oven to 350.

Melt butter in a large skillet over medium heat.  Add onion, carrots, celery, sage, and thyme and cook for 5 minutes, until soft.  Add the pears and cook an additional 3 minutes.

Pour in the bourbon and simmer 2 minutes, then add the chicken broth.  Return to a simmer another 5-10 minutes.

In the meantime, mix the eggs and parsley in a large bowl.  Add the stuffing and pecans, then the hot mixture.  Toss gently until combined.

Spoon the stuffing into a buttered 9×13 baking dish.  Bake for 30 minutes.

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6 Responses to Bourbon Pear Pecan Stuffing.

  1. Pear, pecan, and bourbon….that sounds heavenly!

  2. This looks sooooooooooooooooooo good. You had me at Makers Mark. :)

  3. Pear….yes. Pecan…yes. Bourbon….. YES! What a great stuffing recipe. I seem to get stuck in a rut with my stuffing recipe. This would be so much fun to bring to the “adult” table at Thanksgiving. Lucky for me… I am in charge of stuffing this year! WooHoo! Great great recipe. Would you PLEASE come share it at the Recipe of the Week #3 Thanksgiving Favorites? I think the readers would LOVE this one. Feel free to also add any other favorites you have. Thank Jey!
    http://familyfreshmeals.blogspot.com/2011/11/recipe-of-week-3-favorite-thanksgiving.html

  4. Hey Jey,

    We’ re planning on trying your recipe for Thanksgiving. Do you think this could be assembled the night before and baked the 30 mins the next day? Hope you and your family have a great Thanksgiving!

    • Absolutely!! I would pull it out of the fridge 30 min to 1 hour before you plan to bake it do that it can come to room temperature. Be sure to let me know how it turns out!!

  5. Pingback: Thanksgiving Round-Up! |

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