Pear & Bacon Stuffing

You will need

• 1 can Pear Slices in Water
  
• 59 mL Cooking Oil
• 480 g Onion, frozen, diced
• 480 g Celery, frozen, diced
• 448 g Bacon, fully cooked pieces/chips, frozen
• 8 g Sage, dried
• 17 g Thyme, dried
• 2 l Chicken Broth, low sodium
• 225 mL Liquid Eggs
• 25 g Parsley, dried
• 3 kg Seasoned Stuffing Mix

Method

1. Open the can of Dole Pear Slices in Water, drain and dice into ½” pieces, set aside.
2. Preheat convection oven to 176°C/350°F
3. Add the cooking oil, onion, celery, bacon, dried sage and dried thyme leaves to a rondeau or skillet, and sauté over medium/high heat until vegetables are tender, approximately 20 - 30 minutes.
   20:00

   Start timer
4. Add the diced pear and sauté for an additional 3 minutes.
   3:00

   Start timer
5. Add the chicken broth and bring to a simmer.
6. Whisk together the eggs and parsley in a bowl. Add the stuffing bread to the egg mixture and stir to combine.
7. Remove the pear mixture from heat or turn off heat. Add the bread mixture to the broth mixture and stir to combine. Divide mixture between 2 x greased G/N 1/1 pans, cover with aluminum foil and bake in a 176°C/350°F convection oven for 30-35 minutes and an internal temperature of 74°C/165°F is reached.
   30:00

   Start timer