[an error occurred while processing this directive] Roast Turkey with Pear and Walnut Stuffing - Steven and Chris
Roast Turkey with Pear and Walnut Stuffing

Roast Turkey with Pear and Walnut Stuffing


This turkey and stuffing combination is a tasty new twist on your ordinary Thanksgiving dinner. Chef Jonathan Collins' outstanding bird is sure to impress your guests.

A large roasted turkey, made by Chef Jonathan Collins, is stuffed with pear and walnut stuffing.


1 fresh Turkey, 1 1/2 lbs per person
1 french bread, cubed
1 white baguette, cubed
1 whole wheat baguette, cubed
2 cups celery heart, fine dice
2 cups yellow onion, fine dice
1 cup leek white, fine slice
2 tablespoon fresh thyme, minced
2 tbsp fresh sage, minced
2 bay leaves
1 pound pork sausage, crumbled
1 cup walnut halves
1 cup D'Anjou pears, core, fine slice
1 pound unsalted butter
2 cups chicken stock
to taste flaked sea salt
to taste fresh ground black pepper


  1. Slice a baguette into bite size pieces the day before, uncover to dry.
  2. Thaw turkey thoroughly in cold, running water or days in advance in the refrigerator.
  3. Rinse, drain, and dry thoroughly. Season cavity with salt and pepper.
  4. Split the sausage and portion into a large sauté pan over high heat until golden. Combine butter, celery, onion, leek, thyme, sage and bay leaves, sauté until tender. Fold together pears, walnuts, bread and stock with mixture, refrigerate stuffing. Season cavities with salt and pepper, stuff turkey tucking the wings beneath and tie legs.
  5. Preheat oven to 350°F, cover turkey with tented foil on roasting rack.

Cooking Time: 20 minutes per pound.


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