A rich pear-pancetta stuffing is the sweet, salty, ultra-savory side that pairs perfectly with roasted turkey or chicken.
A sweet-and-savory pear-pancetta stuffing with challah, herbs, and walnuts will be your new favorite Thanksgiving side dish.
Why you’ll love this pear-pancetta stuffing
Aside from green bean casserole, stuffing is one of my favorite Thanksgiving side dishes. This stuffing is the perfect balance of sweet pears, salty pancetta, aromatic herbs, and rich challah bread. The texture is incredible: crisp on top, custardy in the center, and studded with crunchy walnuts. It’s an elevated, flavorful twist on classic stuffing that pairs well with turkey, roast chicken, pork tenderloin, or even a holiday ham.
How to make this pear-pancetta stuffing recipe
What you need
- Bread: Day-old bread works best, and almost any sturdy bread works here (avoid soft sandwich bread). I love challah or brioche for richness, but Italian, French, or even sourdough bread works beautifully. If your bread isn’t stale, cube it and toast it in the oven as it preheats.
- Pancetta: I use pre-diced pancetta, but cubed prosciutto or diced bacon also works as a flavorful substitute.
- Pears: Bartlett pears are my go-to, but any ripe, firm pear works. You can also swap in apples like Granny Smith or Honeycrisp.
- Aromatics: Onion, celery, rosemary, sage, and garlic give this stuffing its classic Thanksgiving flavor.
- Walnuts: Crushed walnuts bring nutty depth and crunch. Pecans or pistachios can be used instead.
- Maple sugar: A tablespoon of maple sugar enhances the pears’ sweetness. If you don’t have any, brown sugar or even honey is a great substitute.
- Chicken stock and eggs: These help create a custardy, moist stuffing. I prefer a more custardy finish, so I use a bit of extra chicken stock.
How to make it
Step 1: Prep the bread and aromatics.
Dice the bread and place it on a large baking sheet. Preheat the oven to 350ºF. Toast the bread on the sheet as the oven warms, about 10 to 15 minutes, until lightly dried and golden at the edges. Combine the diced pears, celery, and onion in one bowl. Place garlic, sage, and rosemary in another.
Step 2: Cook the pancetta and aromatics
Add pancetta to a cold skillet and cook over medium heat until crisp. Transfer it to a bowl, leaving the fat behind. Add the pears, celery, and onion, and cook until softened. Stir in the rosemary, sage, and garlic, and cook until fragrant. Add the walnuts, maple sugar, and pancetta. Toss to combine.
Step 3: Assemble the stuffing
Whisk the chicken stock and eggs until smooth. Grease a baking dish and add the cubed bread. Pour the sautéed pears and the stock mixture over the bread. Toss gently until everything is evenly coated.
Step 4: Bake the stuffing
Bake for 45 to 55 minutes, or until the center is set and the top is golden. Use an instant-read thermometer to ensure the center of the stuffing reaches 165ºF before removing from the oven.
Step 5: Serve
Serve warm alongside roasted turkey, chicken, pork, or ham.
FAQ
Can you make pear-pancetta stuffing ahead of time?
Yes! Assemble the stuffing up to 24 hours in advance. Cover and refrigerate, then bake when ready. Add 5 to 10 extra minutes of baking time if it’s cold from the fridge.
What kind of bread is best for pear-pancetta stuffing?
Challah or brioche works best because they’re rich and absorb custard well. Sourdough, French, or Italian bread are great alternatives.
Can I substitute the pears?
Absolutely. Apples like Granny Smith, Honeycrisp, or Pink Lady work perfectly in place of pears.
What can I use instead of pancetta?
Diced bacon, prosciutto, or even turkey bacon all make great substitutes while keeping that savory, salty balance.
How do you know when stuffing is done?
The top should be golden and crisp, and the center should reach 165ºF, which is the safe temperature for egg-based stuffing.
Can I make this stuffing vegetarian?
Yes! Use vegetable stock and omit the pancetta. Add a tablespoon of butter or olive oil to replace the rendered pancetta fat.
Pear-Pancetta Stuffing
Equipment
Ingredients
- 1 pound challah bread (or use or brioche bread; cut or torn into bite-sized cubes)
- 4 ounces pancetta (diced)
- 12 ounces Bartlett pears (peeled, cored, and small-diced)
- 1 yellow onion (peeled and small-diced)
- 2 ribs celery (trimmed and small-diced)
- 1 tablespoon fresh rosemary (freshly minced )
- 1 tablespoon fresh sage (freshly minced )
- 8 cloves garlic (peeled and minced)
- 1 cup walnuts (crushed)
- 1 tablespoon maple sugar (or use light brown sugar)
- 3 cups chicken stock
- 2 eggs
- 1 tablespoon butter (or extra virgin olive oil, for greasing)
- Salt and pepper
Instructions
Prepare the bread:
- Preheat the oven to 350ºF.
- Place the diced challah on a large baking sheet. Transfer to the oven as it preheats for 10 to 12 minutes until lightly toasted. Remove from the oven and set aside.
Brown the pancetta:
- Place the pancetta in a cold skillet and turn the heat to medium. Cook, turning occasionally, for 5 to 7 minutes until the fat renders and the pancetta becomes browned and crispy. Use a slotted spoon to transfer the pancetta to a bowl, leaving the rendered fat in the skillet.
Cook the pears:
- Return the heat on the skillet to medium. Add the diced pears, onion, and celery, and sauté for 10 to 12 minutes until the celery and onion have softened. Season with salt and pepper.
- Add the minced rosemary, sage, and garlic to the skillet and sauté for 2 minutes until fragrant.
- Stir the crushed walnuts and 1 tablespoon of maple sugar into the pears and sauté for 1 minute. Return the cooked pancetta to the skillet and stir to combine. Taste and add salt and pepper. Turn off the heat.
Assemble the stuffing:
- Combine 3 cups of chicken stock with 2 eggs and whisk until smooth. Set aside.
- Grease a 9×13 baking dish with butter or extra virgin olive oil. Add the cubed bread and pour the sautéed pears on top. Pour the chicken stock mixture over the bread. Add a sprinkle of salt and pepper, and mix until thoroughly combined. Smooth into an even layer. See Note 1.
Bake the stuffing:
- Transfer the baking dish to the preheated oven for 45 to 55 minutes or until the center has set and the top is golden brown. The center of the stuffing should reach 165ºF when pierced with an instant-read thermometer.
To serve:
- Remove the stuffing from the oven and serve warm. Enjoy!
