Add a twist to your holiday stuffing! This recipe takes my favorite combo of pears, walnuts and Gorgonzola and turns them into a delicious version of one of my favorite holiday sides.
Friends of ours hosted a Thanksgiving potluck and I was put on the stuffing list. Since mine was stuffing number 2 at the dinner and stuffing number 1 was straight up traditional, I was given free reign to get creative. So I volunteered to bring this.
I made this recipe before…in 2009! 2009?! To be honest with you, I can’t believe I’ve been blogging that long. But there that post sits, with some pretty ugly photos and in need of some revision.
First, I wanted to find the right pear. Why is it that when you want a soft pear that is ready to eat, they are all hard as a rock? But when you need a firm pear? You guessed it. Every pear in the box was soft as could be.
Until I grabbed a Bosc. Bosc are the pears that are brownish in color. They have a crisp texture and a little bit of a spicier flavor. That said, if you like the whole sweet and salty combo, a sweeter pear like a Bartlett would be great. It just tends to soften in the stuffing, making it almost mushy. I really like the firmness of the Bosc, but you can use whatever pear you would like.
The second thing is that I’ve grown to love dry stuffings with crispy edges. So this time I spread the stuffing in a thinner layer in a rectangle 3-quart baking dish. This allows it to dry out a little more in the oven versus baking it in a deeper casserole dish.
That was what I took to the party. I also left a little around the house for us. With that, I baked it in smaller ramekins, like the ones in the photo. You can also divide the stuffing into smaller dishes or even individual ramekins if this makes serving easier. Just take the baking time down to about 30 minutes and watch them closely.
So here you go, the new and improved (and I hope prettier) pear, walnut and Gorgonzola stuffing.
- 3 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 medium onion, diced
- 1 Bosc pear, peeled, cored and diced
- 1 tsp poultry seasoning
- 1 tsp fine ground sea salt
- 1/4 tsp ground black pepper
- 3/4 cup chopped raw walnuts
- 12 cups toasted bread cubes
- 4 cups chicken stock
- 1/4 lb. Gorgonzola cheese, crumbled (about 3/4 cup)
- Grease a 11 x 13 inch baking dish with butter. Preheat the oven to 400 degrees F.
- In a large skillet, melt the butter over medium-high heat. Add the garlic and onion. Cook for 5 minutes, until the vegetables soften.
- Reduce the heat to medium. Add the pear and cook for 2 more minutes.
- Remove from the heat and stir in the poultry seasoning, salt, pepper and walnuts.
- Add the bread cubes to a large mixing bowl. Transfer the pear, onion and walnuts to the bowl. Stir in the chicken stock and mix well.
- Add the cheese and stir well to incorporate, breaking it into small pieces as you stir.
- Transfer the stuffing to your prepared dish and spread evenly into the dish. Bake for 40 minutes, until the stuffing is browned and firm in the center. Serve warm.
- I used about a half loaf each of country style white and wheat bread for the stuffing. I toast the full slices in a single layer on a baking sheet under the broiler until browned on both sides and then cut them into cubes.
- You can also bake the stuffing in smaller serving bowls or individual ramekins. Cut the baking time to about 30 minutes and watch them closely to ensure they don't over bake. Times will vary depending on the size and depth of your dishes.
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