Pear Cardamom Stuffing
Chef Michael Uhnak of Besaw's.
2 quarts fresh bread, large dice
1 cup carrot, sliced
1 cup celery, sliced
2 cup leek, sliced
2 tablespoon garlic
1 tablespoon fresh thyme
1 tablespoon fresh Italian parsley, chopped
1 tablespoon fresh sage, chopped
3 large Bosc pears, cored and sliced
2 teaspoons ground cardamom
1 teaspoon kosher salt
½ teaspoon black pepper
1 ½ cup chicken stock
½ stick butter, melted
Dice and chop all vegetables.
Mix all ingredients in a bowl including the melted butter and chicken stock.
Place in your turkey or in a baking dish. If baked inside the turkey, the stuffing is done when turkey is done.
If using a dish, bake at 350 degrees for 45 minutes.
Makes about 8 to 10 servings.