Roasted Pear Stuffing Recipes

Steps:

• Cut a lengthwise slit down the center of roast to within 1/2 in. of bottom. Open roast so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom; open roast and cover with plastic wrap. Flatten to 3/4-in. thickness. Remove plastic wrap., In a small bowl, combine the ripe pears, dried pears, walnuts, cilantro, honey, garlic and pepper flakes; spread over roast to within 1 in. of edges. Roll up from a long side; tie with kitchen string at 2-in. intervals. Place in a shallow roasting pan lined with heavy-duty foil. , Combine the glaze ingredients; spoon over roast. Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until a thermometer reads 160°, basting occasionally with pan drippings. Let stand for 10-15 minutes before slicing.

Steps:

• Heat oven to 375 degrees. To make the stuffing, in a large skillet, melt 4 tablespoons butter over medium heat. Add celery and onions; cook, stirring, until translucent, about 10 minutes. Stir in 2 tablespoons thyme, and sage, parsley, chestnuts, and bread. Add stock, 1/2 cup at a time, until bread becomes moist. Stir in pears; remove from heat.
• Place remaining 1 stick butter, remaining 2 tablespoons thyme, and 1 teaspoon salt in food processor. Pulse until well combined; set aside.
• Wash turkey, and pat dry. Place, breast side up, on a roasting rack set in a large roasting pan. Season turkey cavity with remaining 2 teaspoons salt. Fill cavity loosely with stuffing. Tie legs together with kitchen string. Fold neck flap over; secure with skewers. Rub thyme-butter mixture all over turkey.
• Roast for 2 1/2 hours, basting often. Continue baking 30 to 45 minutes more, until an instant-read thermometer inserted into the thickest part of the thigh reads 180 degrees. If turkey becomes too brown, tent it with aluminum foil. Let cool for 20 to 30 minutes before carving.