Bacon, Feta And Pear Stuffing

• 1 whole Loaf French Bread From Bakery, Cut Into 1-inch Cubes
• 4 Tablespoons Butter
• 1 whole Small Onion, Chopped
• 3 whole Stalks Celery, Chopped
• 2 whole Anjou Pears, Peeled, Cored And Chopped
• 1/2 teaspoons Thyme
• 1/2 teaspoons Ground Sage
• 1/3 cups Fresh Parsley, Chopped
• Salt And Pepper, to taste
• 4 slices Bacon, Cooked Over Medium Heat Until Crispy And Then Chopped
• 4 ounces, weight Feta, Crumbled
• 2 cups Chicken Broth (or More If You Desire A Wetter Consistency)

1. *Note: The above amount of chicken broth allowed for a very crispy top. If you prefer your stuffing softer, use enough chicken broth to just cover the top.
2. Preheat the oven to 300 degrees F. Place the bread cubes on a baking sheet, ensuring that they do not overlap. Bake for 7 minutes until dried out. Place in a large bowl and set aside.
3. Turn the oven temperature up to 350F.
4. Meanwhile, in a large skillet, heat the butter over medium heat. When melted, add onion and cook until translucent and fragrant, about 3 - 5 minutes. Add in celery and let vegetables sweat an additional 2 minutes. Add in pears and continue to cook down for 1 more minute.
5. Stir thyme, sage and parsley into the mix. Season the mixture as you would like with salt and pepper.
6. Remove from heat and add mixture to the bread in the large bowl. Toss to coat evenly.
7. Add in the cooked and chopped bacon and the feta, continuing to toss for even distribution. Spray a 9 x 13 baking dish with cooking spray. Add bread mixture and pour 2 cups of chicken broth over entire mixture.
8. Bake at 350F for 30 minutes.

bread, butter, onion, stalks celery, thyme, ground sage, fresh parsley, salt, bacon, weight feta, chicken broth

Taken from tastykitchen.com/recipes/sidedishes/bacon-feta-and-pear-stuffing/ (may not work)