Chef Nathan Hyam's Pear Whole Grain Stuffing
A new stuffing idea for any festive occasion
3 tbs. olive oil
½ red onion, diced
½ cup celery, diced, small
½ cup carrot, grated
1 Anjou pear, diced
1 tsp. Poultry seasoning
1 tsp. Thyme leaves (dried)
1 tsp. fresh Rosemary
1 loaf of whole grain bread
(eg. Spelt, Kamut) cut in ½ inch cubes
1 cup chicken (or Turkey) stock
Fry the onions in a large pot in the olive oil until they turn transparent. Add the poultry seasoning, rosemary and thyme. Add the pear, celery and carrots and the bread. Sautee everything together for 30 seconds and add the chicken stock.
Toss everything together and stuff a small turkey or bake in a covered oiled casserole at 350 degrees F. for 20 minutes. Remove the cover and bake for an additional 10 minutes.
