Pear and Bacon Muffin Stuffing recipe

Servings: 12 muffins

Serve these stuffing muffins on a holiday platter with your chicken or turkey, or partridge if you can find one! Our “partridge” is a chicken.  




4 ounces applewood smoked bacon
2 cups each: chopped onions and fennel bulb
¼ cup minced shallots
2 teaspoons each: fresh sage, rosemary, thyme
8 cups croutons
2 ripe red pears, pitted and chopped
1/3 cup flat-leaf parsley
1/3 cup toasted hazelnuts
1¾ cups chicken broth

Pear and Bacon Muffin Stuffing recipe | Teflon™
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Preheat the oven to 350°. In a large skillet with Teflon™ nonstick coating, cook the bacon until crisp; remove, drain and finely chop. In a tablespoon of the bacon drippings (discard the rest), sauté the onion, fennel, and shallots until browned. Add the herbs and cook 1 minute to blend. Transfer the mixture to a large bowl and fold in the croutons, pears, parsley, nuts, and bacon. Add the broth, and taste, seasoning with salt and pepper, if desired. Spoon the stuffing into a muffin tin with Teflon™ nonstick coating and cover with foil. Bake for 40 minutes and remove the foil; bake another 20 minutes or until the tops begin to crisp. Let cool enough to handle and turn out onto a serving platter.

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