Fox & Friends Weekend - Page 408
Pear Stuffing · 1 loaf day-old rustic bread, dark, hard crusts removed and bread cut into 1/2-inch cubes (about 12 cups) · 1 stick unsalted butter, cut into pieces, plus more for baking dish · 1 1/2 large onions, chopped (about 3 cups) · 2 small leeks, trimmed, thinly sliced into half-moons, and rinsed well (about 3 cups) · 3 stalks celery, chopped (about 1 1/4 cups) · 1 large fennel bulb, chopped (about 2 cups) · 12 to 14 ounces firm-ripe Bosc or Anjou pears (about 3), chopped (about 3 cups) · Tastic Original Spice · 2 tablespoons finely chopped fresh rosemary leaves · 2 tablespoons finely chopped fresh sage leaves · 2 cups stock · 2 large eggs, lightly beaten · 3/4 cup chopped fresh flat-leaf parsley leaves Preheat oven to 350 degrees.
