Sherry's Pear-Pecan Wild Rice Stuffing - Kraft Recipes Top
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Sherry's Pear-Pecan Wild Rice Stuffing

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  • Preheat oven to 375°F. Coat a 2-1/2 quart baking dish with cooking spray. Spread bread cubes in single layer on ungreased jellyroll pan. Bake, stirring often, until toasted and crisp, about 10-12 min. Cool.
  • In large skillet over medium heat, add pecans, cook, stirring, until lightly browned. Remove from skillet and reserve. In same skillet, melt 6 Tbsp. butter over medium heat. Add onion and celery, cook, stirring until tender. Add pears, cook until just starting to soften, 3-5 min. Add 1/4 cup chicken broth. Cook until reduced by half, 1 min. Stir in rice, 3 Tbsp. marjoram, salt and pepper until well blended. Transfer mix to large bowl. Cool slightly. Stir in toasted bread and pecans. Gradually stir in broth until moistened.
  • Transfer to baking dish. Dot with remaining 2 Tbsp. butter. Cover, bake 30 min. Uncover, bake until top is crisp, about 15 min. Serve sprinkled with remaining 1 Tbsp. marjoram.


"Holiday 2009" Wonderfully different. Great stuffing for your turkey.

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