Bread stuffing with pears and pecans (side dish)

Ingredients:

• 2 Bere-Bosc pears
• 16 cups toasted white bread cubes
• 1/4 cup parsley
• 3 cups chicken broth
• 1 cup toasted pecans
• 110 g melted butter
• 1 tbsp sage
• 1 tbsp thyme
• 1/4 cup bourbon

Preparation:

1. In a large, deep frying pan, sauté 1 chopped onion and carrot, 2 chopped celery stalks, and 1 tablespoon each sage and thyme in 110g of melted butter for 5 minutes.
2. Season with salt and pepper and add 2 diced Bere-Bosc pears; sauté for 2 minutes.
3. Add 1/4 cup bourbon and simmer for 2 minutes, then add 2.5-3 cups chicken broth. Return to a simmer until step 5.
4. In a large bowl, combine 2 eggs and 1/4 cup finely chopped parsley.
5. Add 1/6 cup toasted white bread cubes, 1 cup toasted pecans, and the hot vegetable mixture to a bowl.
6. Gently stir the filling, then transfer to a greased 22x32 cm baking dish. Top with pieces of butter or drizzle with the rendered turkey fat, cover with foil, and bake for 30 minutes at 175°C. Remove the foil and bake for another 20 minutes until golden brown.