Best 3 Cranberry Pear Stuffing Recipes

Embark on a culinary journey with our tantalizing Cranberry Pear Stuffing, a delectable dish that elevates your holiday feasts to new heights of flavor and aroma. This stuffing masterfully blends sweet cranberries, crisp pears, and an array of savory herbs and spices, resulting in a symphony of textures and flavors that will captivate your taste buds.

Our recipe collection offers a diverse range of stuffing variations, catering to various dietary preferences and culinary inclinations. From the classic bread-based stuffing to a healthier cauliflower-based alternative, our recipes ensure there's something for everyone to savor. Whether you prefer a traditional stuffing or a unique twist, our selection of recipes will guide you in creating a dish that perfectly complements your holiday bird.

Check out the recipes below so you can choose the best recipe for yourself!

CRANBERRY PEAR STUFFING

Cranberry Pear Stuffing image

Our family came up with this recipe when we decided to add something new to our traditional Thanksgiving menu. Now this tasty dressing has become a standard dish on our holiday table. -Juanita Haugen, Pleasanton, California

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 8-10 servings.

Number Of Ingredients 11

Ingredients

1 cup chopped celery
1/2 cup butter
1 package (16 ounces) seasoned stuffing cubes
1-1/2 cups dried cranberries
1-1/2 cups chopped ripe pears
1 cup chopped pecans
1/4 cup minced fresh parsley
2 to 3 teaspoons poultry seasoning
1/2 teaspoon pepper
2 cups chicken broth
3/4 cup egg substitute

Steps:

In a small saucepan, saute celery in butter until tender; set aside. In a large bowl, combine the stuffing cubes, cranberries, pears, pecans, parsley, poultry seasoning and pepper. Add the broth, egg substitute and celery mixture; toss until combined. , Spoon into a greased 2-1/2-qt. baking dish. Cover and bake at 325° for 50-60 minutes or heated through.

Nutrition Facts : Calories 419 calories, Fat 20g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 977mg sodium, Carbohydrate 56g carbohydrate (18g sugars, Fiber 5g fiber), Protein 9g protein.

PEAR-PECAN STUFFING

Pear-Pecan Stuffing image

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 6

Number Of Ingredients 0

Ingredients

Steps:

In a large deep skillet, saute 1 each chopped onion and carrot, 2 chopped celery stalks and 1 tablespoon each sage and thyme in 1 stick butter for 5 minutes.
Season with salt and pepper and add 2 diced Bosc pears, then saute 2 minutes.
Pour in 1/4 cup bourbon and simmer 2 minutes, then add 2 1/2 to 3 cups chicken broth. Return to a simmer until step 5.
In a large bowl, mix 2 eggs and 1/4 cup chopped parsley.
Add to the bowl 16 cups toasted white bread cubes, 1 cup toasted pecans and the hot broth mixture.
Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.

SAUSAGE, APPLE AND PEAR STUFFING WITH CRANBERRIES

Sausage, Apple and Pear Stuffing with Cranberries image

Provided by Kelsey Nixon

Time 1h25m

Yield 12 servings

Number Of Ingredients 15

Ingredients

1 Granny Smith apple, cored and chopped into 1/4-inch cubes
1 Bosc pear, cored and chopped into 1/4-inch cubes
1 tablespoon chopped fresh flat-leaf parsley, plus more for garnish
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 teaspoon kosher salt
1 teaspoon cracked black pepper
2 cups low-sodium chicken broth
One 12-ounce bag cubed country-style stuffing
1 cup dried cranberries
4 large eggs, beaten
Butter, for buttering baking dish
1 pound sweet Italian sausage, casings removed
4 celery stalks, finely chopped (about 2 cups)
3 small leeks, white and light green parts only, thinly sliced (about 1 1/2 cups)

Steps:

Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
In a large skillet set over medium-high heat, cook the sausage, breaking it up with the back of a spoon, until browned through, about 5 minutes. Add the celery, leeks, apples and pears and cook, stirring, until fragrant and softened, about 5 minutes. Stir in the parsley, sage, thyme, salt and pepper and cook for 1 more minute. Add the chicken broth and scrape up any brown bits that have formed on the bottom of the skillet, cooking for an additional minute. Remove from the heat and cool slightly.
In a large bowl, combine the stuffing and cooled sausage mixture. Add the cranberries and eggs and mix well. Transfer the mixture to the prepared baking dish.
Bake until golden brown on top, 30 to 35 minutes. Let cool 5 to 10 minutes. Top with additional parsley and serve.

Tips:

Choose firm and ripe cranberries: Overripe cranberries will burst and release too much juice, making the stuffing soggy.
Use fresh or dried pears: If using fresh pears, peel and core them before chopping. Dried pears should be plump and moist.
Toast the bread cubes: Toasting the bread cubes will help them absorb the liquid in the stuffing and prevent them from becoming mushy.
Use a variety of herbs and spices: Fresh or dried herbs and spices, such as sage, thyme, rosemary, and nutmeg, will add flavor to the stuffing.
Don't overstuff the bird: To prevent the stuffing from becoming dry and dense, don't overstuff the bird. Fill the cavity loosely, leaving some room for expansion.
Bake the stuffing at a high temperature: Baking the stuffing at a high temperature will help it to brown and crisp on the outside while remaining moist on the inside.

Conclusion:

This Cranberry Pear Stuffing is a delicious and festive side dish that is perfect for Thanksgiving or Christmas dinner. With its sweet and tart cranberries, juicy pears, and savory herbs and spices, this stuffing is sure to be a hit with your family and friends. So gather your ingredients and get cooking!