Bourbon Pecan Stuffing!

My favorite part of Thanksgiving dinner is that first bite of warm, rich stuffing smothered in gravy! All of the other flavors on the plate seem to soak into the stuffing, giving you that one perfect Thanksgiving morsel. We wanted to stick to a more traditional spread this week, while also experimenting and throwing in our own little surprises. So, SURPRISE! There’s bourbon in your stuffing! The flavor of the pears and pecans also seep into the thick bread bites, creating a perfect aromatic sidekick to the bourbon. It may not be your great grandma’s bread stuffing, but it’s always fun to start a new tradition!

stuffingbannerBourbon Pecan Stuffing!

Buy It!

1 stick butter
1 cup diced onion
1 cup diced celery
3 chopped garlic cloves
1 tablespoon minced thyme
1 tablespoon minced sage
2 chopped pears
1 cup chopped pecans
1/2 cup bourbon
3 cups turkey/veggie/chicken broth
2 eggs
1/4 cup chopped parsley
16 cups stale, diced Ciabatta bread (or bread of your choosing!)

Make It!

Pre-heat oven to 375. Melt butter in a large skillet over medium hear. Add the diced onions, celery, thyme, and sage. Season with salt and pepper and cook for 5 minutes. Add the chopped pears, pecans and bourbon to the cooked veggies. Simmer for 2 minutes. Add the broth and bring to a simmer. Beat the eggs along with the parsley in a large bowl; add the bread and pour the vegetable-broth mixture and toss to coat.


Transfer mixture to a buttered baking dish. Cover and bake for 30 minutes; uncover and bake until golden brown, 30 more minutes. Serve along side the rest of our featured sides (coming soon!) for the most scrumptious and heavenly flavor combo!


2 Comments Add yours

  1. Debbie Fleming says:

    OMG! This sounds delicious! I’m printing the recipe and fixing it next week.

    1. Admin says:

      Tell us what you think when you do!

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