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Sherry's Pear-Pecan Wild Rice Stuffing
Sherry's Pear-Pecan Wild Rice Stuffing

Sherry's Pear-Pecan Wild Rice Stuffing

1 Hr(s) 10 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
8 cups (cut into 1" cubes) challah bread
1 cup pecan pieces
8 Tbsp butter, divided
1 large onion, chopped
2 ribs celery, chopped
3 pears, halved, cored, chopped
1/4 cup fat-free chicken broth
1 pkg (8.8 oz.) seasoned long grain and wild rice
4 Tbsp chopped fresh marjoram, divided
3/4 tsp salt
1/2 tsp black pepper
2 cups fat-free chicken broth
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Let's Make It
1
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.
2
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.
3
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.
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