Pear Chestnut Stuffing

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Prep Time 20

Cook Time 45

4 tablespoons unsalted butter
3 stalks celery strings removed, cut into 1/4-inch dice
1 large onion cut into 1/4-inch dice
1 TBS fresh thyme leaves finely chopped
½ TBS finely chopped fresh sage leaves
1 TBS coarsely chopped fresh flat-leaf parsley
¼ it's ok to have a bit more pound roasted chestnuts, shelled and chopped. I buy them pre roasted and shelled in a bag.
15 slices stale white bread cut into ¼ -inch dice lightly toasted
2 cups Homemade Turkey Stock or low-sodium canned chicken broth,
skimmed of fat. Actually I have been using "Kitchen Basics" turkey Stock.
2 unripe Anjou pears cored, peeled, and cut into 1/2-inch dice
½ tablespoon salt

Heat oven to 375 °
Make stuffing: melt 4 tablespoons butter over medium heat in a stock pot. I prefer a stock pot to a large skillet so I don’t spill or splash.
Add celery and onions; cook, stirring, until translucent, about 10 minutes.
Stir in the thyme, and sage, parsley, chestnuts, and bread.
Add stock, 1/2 cup at a time, until bread becomes moist.
Stir in pears; remove from heat.
Transfer the stuffing to a buttered casserole.
Top it with a few pats of butter
Bake at 375 ° for about 45 minutes.