Fox & Friends Weekend - Page 341
Pear Stuffing 路聽聽聽聽聽聽聽聽 1 loaf day-old rustic bread, dark, hard crusts removed and bread cut into 1/2-inch cubes (about 12 cups) 路聽聽聽聽聽聽聽聽 1 stick unsalted butter, cut into pieces, plus more for baking dish 路聽聽聽聽聽聽聽聽 1 1/2 large onions, chopped (about 3 cups) 路聽聽聽聽聽聽聽聽 2 small leeks, trimmed, thinly sliced into half-moons, and rinsed well (about 3 cups) 路聽聽聽聽聽聽聽聽 3 stalks celery, chopped (about 1 1/4 cups) 路聽聽聽聽聽聽聽聽 1 large fennel bulb, chopped (about 2 cups) 路聽聽聽聽聽聽聽聽 12 to 14 ounces firm-ripe Bosc or Anjou pears (about 3), chopped (about 3 cups) 路聽聽聽聽聽聽聽聽 Tastic Original Spice 路聽聽聽聽聽聽聽聽 2 tablespoons finely chopped fresh rosemary leaves 路聽聽聽聽聽聽聽聽 2 tablespoons finely chopped fresh sage leaves 路聽聽聽聽聽聽聽聽 2 cups stock 路聽聽聽聽聽聽聽聽 2 large eggs, lightly beaten 路聽聽聽聽聽聽聽聽 3/4 cup chopped fresh flat-leaf parsley leaves 聽Preheat oven to 350 degrees.
