Pear Stuffing

600 849 Farmhand Fermented Foods

A delicious take on stuffing – sweet, savory and beautiful on the Thanksgiving table!

This mouth-watering pear stuffing recipe beautiful photography is thanks to the talented Nazneen over at Coffee & Crumpets. She got her hands on our Simply Pears and ran it. We love the combination of sweet and savoury in this dish and know you will too!


  • 2 jars Farmhand Organics Simply Pears
  • 2 cups sliced leeks, about 3 medium, white and light green parts
  • 2 stalks celery, sliced thinly
  • 3 garlic cloves, minced
  • 1½ cup pomegranate arils
  • 1½ cups pecans, toasted and roughly chopped
  • 1 tablespoon sage, chopped
  • 1 tablespoon rosemary, chopped
  • 10 cups bread cubes, good quality
  • 4 tablespoons butter
  • ½ cup pear syrup from the jar
  • ½ cup heavy cream, optional
  • 2 cups chicken broth
  • Few tablespoons of turkey drippings
  1. If you are using fresh bread cubes, allow to dry out overnight or place in the oven on a sheet pan and dry out at 325F/150C for about 20-25 minutes.
  2. Allow to cool.
  3. In a large skillet or frying pan, melt the butter.
  4. Add the leeks and allow to soften
  5. Add the celery and garlic and cook until soft.
  6. Add the sage and rosemary and cook for two minutes or so.
  7. Place the cooked mixture into a big bowl.
  8. Add the cubes of bread and toss with the vegetables, allowing the butter to coat the bread.
  9. Sprinkle the pear syrup over the top the bread and toss.
  10. Add the heavy cream if using and toss again.
  11. Moisten the bread cubes with enough chicken broth as needed.
  12. Some people like the stuffing drier so you can adjust how much broth you add.
  13. If you like the stuffing more soft, add all the broth and add more pear syrup or cream if needed.
  14. Allow the cubes of bread to sit and soak the liquid for about 20 minutes.
  15. Meanwhile, chop the papers into bite size chunks and mix into the bread mixture.
  16. I chopped mine the same size as my bread chunks to give a more rustic looking dish.
  17. Add 1 cup of the pomegranate arils to the stuffing and mix through.
  18. Add the chopped pecans.
  19. Grease or spray a 9 x13 roasting tin or glass dish.
  20. Pour in the stuffing mixture.
  21. Preheat the oven to 350F/180C.
  22. Place the stuffing in the oven for about 45-55 minutes or until nicely brown and the liquid has all been absorbed.
  23. After it is baked, if you wish, pour the turkey drippings through the stuffing, and add the remaining pomegranate arils before serving.
  24. If stuffing the bird, place the stuffing in the cavity and follow turkey cooking directions.
  25. Bake the rest alongside, following directions above.

*NOTES: The heavy cream is optional but it does add a nice bread pudding type texture to the stuffing. If you don’t like it too soft then you can omit it and add extra chicken broth to moisten.