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Add a photoSalty bacon and feta, sweet pears and crusty French bread create a stuffing to simply swoon over!
Ingredientes
- 1 loaf French bread from bakery, cut into 1-inch cubes
- 4 Tbsp butter
- 3 stalks celery, chopped
- 1 small onion, chopped
- 2 Anjou pears, peeled, cored and chopped
- 4 slices bacon, cooked and chopped
- 4 oz feta, crumbled
- 1/2 tsp thyme
- 1/2 tsp ground sage
- 1/3 cup chopped, fresh parsley
- 2 cups chicken broth
- Cooking spray
- S & P, to taste
Direcciones
- *Note: This amount of chicken broth allowed for a very crispy top. If you prefer your stuffing softer, use enough chicken broth to just cover the top.
- Preheat the oven to 300 degrees. Place the bread cubes on a baking sheet, ensuring that they do not overlap. Bake for 7 minutes until dried out. Place in a large bowl and set aside.
- Turn the oven temperature up to 350.
- Meanwhile, in a large skillet, heat the butter over medium heat. When melted, add onion and cook until translucent and fragrant, about 3 â 5 minutes. Add in celery and let vegetables sweat an additional 2 minutes. Add in pears and continue to cook down for 1 more minute.
- Stir thyme, sage and parsley into the mix. Season the mixture as you would like with salt and pepper.
- Remove from heat and add mixture to bread in large bowl. Toss to coat evenly.
- Add in bacon and feta, continuing to toss for even distribution.
- Spray a 9 x 13 baking dish with cooking spray. Add bread mixture and pour 2 cups of chicken broth over entire mixture.
- Bake for 30 minutes.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 6 servings | |
| Calories 252 | |
| Calories from Fat 185 | 73% |
| Total Fat 20.8g | 26% |
| Saturated Fat 10.69g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 637mg | 27% |
| Potassium 211mg | 6% |
| Total Carbs 9.05g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.85g | 1% |
| Protein 7.4g | 12% |
