Food Pappa's Pear Stuffing 5.0 (1) You can serve this hearty, fruit-studded dressing with roasted or grilled pork, poultry or ham. The recipe comes from the historic Story Inn, in Nashville, Indiana. By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Published on October 4, 2012 Print Share Prep Time: 30 mins Cool Time: 10 mins Bake Time: 40 mins Total Time: 1 hr 20 mins Servings: 10 Yield: 11 cups Jump to Nutrition Facts Ingredients ¾ cup butter 2 large white onions, chopped (2 cups) 1 stalk celery with leaves, chopped (1/2 cup) 2 large tart apples, peeled, cored and chopped (about 2 cups) 2 medium pears, peeled, cored and chopped (about 2 cups) 1 6-6.5 ounce can or jar sliced mushrooms, drained 12 cups dry bread cubes* 4 eggs, lightly beaten ⅔ cup chicken broth ¼ cup packed brown sugar 1 teaspoon salt 1 teaspoon dried thyme, crushed ½ teaspoon dried sage, crushed ¼ teaspoon ground white pepper ¼ teaspoon ground mace ¼ teaspoon dried marjoram, crushed Directions In a large skillet, melt butter. Cook onion and celery until very soft and tender but not brown. Add apples and pears. Cook for 2 to 4 minutes more, until apples are tender. Remove from heat. Stir in drained mushrooms. In an extra-large mixing bowl, toss together the bread cubes and onion mixture. Let stand for 10 minutes to cool. In a small mixing bowl, combine eggs, broth, brown sugar, salt, thyme, sage, white pepper, mace and marjoram. Drizzle broth mixture over bread mixture, tossing lightly to combine. If needed, add broth, 2 tablespoons at a time, to moisten mixture. Place stuffing in a 13x9x2-inch baking dish or a 3-quart casserole. Bake, covered, in a 375° oven for 20 minutes. Uncover; bake about 20 to 30 minutes more or until top is golden brown and an instant-read thermometer inserted in the center of the stuffing registers 165°F. *To make dry bread cubes: Cut fresh sliced bread into 1-inch cubes. (Eighteen to 20 slices yields 12 cups bread cubes.) Spread the bread cubes in two 15 1/2x10 1/2x1-inch baking pans. Bake in 300°F. oven for 15 to 20 minutes or until cubes are dry, turning twice. Cool. (Cubes will continue to dry and crisp as they cool.) Store in an airtight container at room temperature for up to 1 week. Print Nutrition Facts (per serving) 345 Calories 17g Fat 41g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 345 % Daily Value * Total Fat 17g 22% Saturated Fat 10g 50% Cholesterol 111mg 37% Sodium 740mg 32% Total Carbohydrate 41g 15% Total Sugars 16g Protein 8g Vitamin C 5mg 27% Calcium 162mg 12% Iron 3mg 14% Potassium 238mg 5%