Pear and Pecan Holiday Stuffing Recipe

ByJulee
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Stuff It, but Make It Chic

This pear and pecan stuffing bakes up with golden, crisp bread cubes on top and a tender center dotted with pears, pecans, and chewy cranberries. Sage and poultry seasoning give it that familiar holiday stuffing flavor, and the pears bring just enough sweetness to make a second helping tempting.

It serves eight and bakes in its own casserole dish. If you’re juggling Thanksgiving oven space, you can bake it a day ahead and reheat it before dinner.

Golden-brown pear and pecan stuffing in a cream casserole dish with French bread cubes, pears, dried cranberries, pecans, carrots, and celery, with a serving on a plate.
Buttery, golden-brown pear and pecan stuffing with sweet cranberries, savory herbs, and a deliciously crisp top.

Ingredients for Pear and Pecan Stuffing

Day-old French bread holds up well once you add the broth. Cut it into 1-inch cubes, then measure about 7 cups. Choose pears that are ripe but still firm enough to hold their shape when you chop and sauté them.

  • 8 tablespoons (1 stick) butter, divided
  • 2 carrots, chopped
  • 2 celery ribs, chopped
  • 1 tablespoon dried sage
  • 1 teaspoon poultry seasoning
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 pears, cored and chopped
  • 1 cup chopped pecans
  • ½ cup sweetened dried cranberries
  • About 7 cups French bread, cut into 1-inch cubes (about 1 loaf)
  • 2¼ cups lower-sodium chicken broth, or use lightly salted homemade chicken broth
  • Nonstick cooking spray, enough to lightly coat the baking dish
French bread cubes, chopped pears, pecans, dried cranberries, carrots, celery, butter, chicken broth, dried sage, poultry seasoning, salt, and pepper arranged on a wooden table.
Simple ingredients come together for a sweet-and-savory holiday stuffing that's full of flavor.

Equipment

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  • 2-quart baking dish
  • Large nonstick skillet with a lid
  • Large mixing bowl with room to toss the bread cubes
  • Liquid measuring cups for the broth
  • Food thermometer to check the center of the stuffing

How to Make Pear and Pecan Stuffing

1. Prepare the baking dish. Preheat the oven to 350°F. Lightly coat a 2-quart baking dish with nonstick cooking spray.

2. Cook the carrots and celery. Melt 6 tablespoons of the butter in a large nonstick skillet over medium-high heat. Add the carrots, celery, sage, poultry seasoning, salt, and pepper. Cover and cook for 10 to 12 minutes, stirring occasionally, until the vegetables are tender.

3. Add the pears, pecans, and cranberries. Uncover the skillet and stir in the chopped pears, pecans, and dried cranberries. Cook uncovered for 3 to 4 minutes, until the pears just begin to soften and still hold their shape. Remove the skillet from the heat.

Chopped pears, carrots, celery, pecans, and dried cranberries sautéing with seasonings in a black skillet with a wooden spoon.
Pears, pecans, cranberries, and seasoned vegetables cook together before being folded into the bread cubes.

4. Toss the bread with the broth. Put the bread cubes in a large bowl. Pour the broth over the cubes and toss gently to moisten them. Fold in the skillet mixture so the fruit, nuts, and vegetables are distributed throughout.

French bread cubes mixed with chopped pears, pecans, dried cranberries, carrots, celery, and seasonings in a large cream mixing bowl with a wooden spoon.
Fold the buttery pear and vegetable mixture into the broth-moistened French bread cubes before baking.

5. Fill the dish and dot with butter. Spread the stuffing loosely in the prepared dish. If it won’t fit without packing it down, use a slightly larger baking dish. Cut the remaining 2 tablespoons of butter into small pieces and scatter them over the top.

Unbaked pear and pecan stuffing in a cream rectangular baking dish with lightly golden bread cubes, pears, cranberries, pecans, vegetables, and butter pats on top.
Transfer the stuffing to the baking dish and dot with the remaining butter before baking until golden.

6. Bake until golden. Bake uncovered for 35 to 40 minutes, until the exposed bread cubes are golden and the center reaches 165°F on a food thermometer. If the center needs more time, keep baking and check it again before serving. Serve warm.

Freshly baked pear and pecan stuffing in a rectangular cream casserole dish with golden bread cubes, pears, cranberries, pecans, carrots, and celery.
A golden, buttery holiday stuffing filled with tender pears, crunchy pecans, and sweet dried cranberries.

Tips and Variations

  • For more toasted flavor: Toast the chopped pecans lightly in a dry skillet before adding them to the pears and cranberries.
  • For vegetarian stuffing: Use the same amount of vegetable stock in place of the chicken broth.
  • For a sausage version: Fully cook ½ pound of crumbled Italian sausage, then fold it in with the pear mixture before baking.
  • For a crunchy topping: Toss ½ cup panko with 1 tablespoon additional melted butter and scatter it over the stuffing before baking.

Make-Ahead and Storage

Make ahead: Bake the stuffing a day ahead. Divide it into shallow containers and refrigerate it within 2 hours. When you’re ready to serve, transfer it to an oven-safe dish, cover, and reheat at 325°F until the center reaches 165°F. Uncover near the end if you’d like to crisp the top again.

Store leftovers: Refrigerate in airtight containers for 3 to 4 days, or freeze for up to 1 month for best texture. Thaw frozen stuffing in the refrigerator and reheat to 165°F.

What to Serve with Pear and Pecan Stuffing

Serve it with apple cider brined turkey or glazed ham and a side of green beans with bacon, onion, and garlic. The next morning, reheat a scoop in a skillet and top it with a fried egg.

Your Thanksgiving turkey has competition! This homemade Pear and Pecan Stuffing is packed with buttery French bread cubes, sweet pears, crunchy pecans, dried cranberries, and savory sage. Baked until golden on top and tender inside, it's a cozy Thanksgiving side dish that brings something special to the holiday table. Perfect for pairing with roasted turkey, homemade gravy, and all your favorite Thanksgiving recipes. Save it for your Thanksgiving dinner menu! Thanksgiving Pinterest image showing golden pear and pecan stuffing baked in a cream casserole dish with visible bread cubes, pears, dried cranberries, pecans, carrots, and celery. Autumn flowers, a small pumpkin, and warm seasonal colors decorate the background. Text reads “Pear & Pecan Stuffing” and “Thanksgiving’s favorite plus-one.”

Frequently Asked Questions

Can I use sourdough or whole-wheat bread?

Yes. Cut it into 1-inch cubes and measure about 7 cups. Sourdough adds a little tang, and whole-wheat bread can give the stuffing a chewier texture.

Can I use slightly underripe pears?

Yes, if they’re only a little firm. Chop them evenly and use the skillet step to check that they’ve started to soften before folding them into the bread.

Yield: 8 servings

Pear and Pecan Holiday Stuffing

Golden-brown pear and pecan stuffing in a cream casserole dish with French bread cubes, pears, dried cranberries, pecans, carrots, and celery, with a serving on a plate.
No Ratings

This pear and pecan stuffing combines French bread cubes, sweetened dried cranberries, sage, and poultry seasoning in a buttery holiday casserole. It bakes uncovered for a crisp golden top and a tender center and serves eight.

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 8 tablespoons (1 stick) butter, divided
  • 2 carrots, chopped
  • 2 celery ribs, chopped
  • 1 tablespoon dried sage
  • 1 teaspoon poultry seasoning
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 pears, cored and chopped
  • 1 cup chopped pecans
  • ½ cup sweetened dried cranberries
  • About 7 cups French bread, cut into 1-inch cubes (about 1 loaf)
  • 2¼ cups lower-sodium chicken broth
  • Nonstick cooking spray, enough to lightly coat the baking dish

Instructions

    1. Prepare the baking dish. Preheat the oven to 350°F. Lightly coat a 2-quart baking dish with nonstick cooking spray.
    2. Cook the carrots and celery. Melt 6 tablespoons of the butter in a large nonstick skillet over medium-high heat. Add the carrots, celery, sage, poultry seasoning, salt, and pepper. Cover and cook for 10 to 12 minutes, stirring occasionally, until the vegetables are tender.
    3. Add the pears, pecans, and cranberries. Uncover the skillet and stir in the pears, pecans, and cranberries. Cook uncovered for 3 to 4 minutes, until the pears just begin to soften and still hold their shape. Remove from the heat.
    4. Toss the bread with the broth. Put the bread cubes in a large mixing bowl. Pour the broth over the cubes and toss gently to moisten them. Fold in the skillet mixture.
    5. Fill the dish and dot with butter. Spread the stuffing loosely in the prepared dish. If it won’t fit without packing it down, use a slightly larger baking dish. Cut the remaining 2 tablespoons of butter into small pieces and scatter them over the top.
    6. Bake until golden. Bake uncovered for 35 to 40 minutes, until the top is golden and the center reaches 165°F on a food thermometer. If the center needs more time, keep baking and check it again before serving. Serve warm.

Notes

Equipment

As an Amazon Associate, I earn from qualifying purchases. See my full disclosure policy.

  • 2-quart baking dish
  • Large nonstick skillet with a lid
  • Large mixing bowl with room to toss the bread cubes
  • Liquid measuring cups for the broth
  • Food thermometer to check the center of the stuffing

Tips

Day-old French bread holds its shape well after you add the broth. Cut it into 1-inch cubes, then measure about 7 cups. Choose ripe, firm pears and chop them evenly so they soften at the same rate. For more toasted flavor, lightly toast the chopped pecans in a dry skillet before adding them.

Make-Ahead and Storage

Make ahead. Bake the stuffing up to a day ahead. Divide it into shallow containers and refrigerate within 2 hours. To serve, transfer it to an oven-safe dish, cover, and reheat at 325°F until the center reaches 165°F. Uncover near the end to crisp the top.

Store leftovers. Refrigerate in airtight containers for 3 to 4 days or freeze for up to 1 month for best texture. Thaw frozen stuffing in the refrigerator and reheat to 165°F.

Variations

  • Vegetarian: Use 2¼ cups vegetable stock in place of the chicken broth.
  • Italian sausage: Fully cook ½ pound of crumbled Italian sausage and fold it in with the pear mixture before baking.
  • Panko topping: Toss ½ cup panko with 1 tablespoon additional melted butter and scatter it over the stuffing before baking.

Serving

Serve with apple cider brined turkey and a spoonful of zesty orange pan gravy. For brunch, reheat a scoop in a skillet and top it with a fried egg.

FAQs

Can I use sourdough or whole-wheat bread? Yes. Measure about 7 cups of 1-inch cubes. Sourdough adds tang, and whole-wheat bread can give the stuffing a chewier texture.

Can I use slightly underripe pears? Yes, if they’re only a little firm. Chop them evenly and cook them in the skillet until they just start to soften.

Nutrition Disclaimer

Nutrition information is an estimate and varies with the ingredients, brands, and serving sizes.

Nutrition Information:

Yield:

8

Serving Size:

⅛ of the recipe
Amount Per Serving: Calories: 281Total Fat: 22gSaturated Fat: 8gUnsaturated Fat: 14gCholesterol: 32mgSodium: 651mgCarbohydrates: 24gFiber: 4gSugar: 17gProtein: 2g

The Nutritional Information may not be accurate. This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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Cuisine: holiday / Category: Dinner Recipes

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Zesty Orange Pan Gravy makes good use of your turkey drippings. A splash of orange juice brightens the gravy, and it’s just as good spooned over this stuffing as it is over the turkey.

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