Pear and Caramelized Onion Stuffing
Yield: 6 to 8 servings
Active Time: 20 minutes
Total Time: 1hour
1 large (¼-pound) or 2 small rounds sourdough bread, crusts removed and torn into pieces roughly 1-inch thick
6 tablespoons olive oil, divided
6 medium yellow onions, very thinly sliced
4 tablespoons duck fat, divided
2 cloves garlic, minced
1 bunch Tuscan kale, de-ribbed and torn into 2-inch pieces
3 ripe pears, chopped into 1-inch pieces
2 cups turkey cranberry sage bone broth, divided
Freshly ground black pepper
2 tablespoons sherry vinegar
1 tablespoon finely chopped sage
1 cup dried cranberries
Place bread pieces in a roasting pan, drizzle with 3 tablespoons olive oil, and toss well. Toast in oven until golden brown, about 20 minutes. Let cool, then place in a large bowl.
Meanwhile, heat remaining 3 tablespoons olive oil in a large skillet over medium-high heat. Add onions and toss to coat. Cook for 5 minutes, stirring often. Turn the heat down to low and cook, stirring only occasionally, until the onions have caramelized and turned a deep golden brown, about 30 minutes. Add onions to the bowl with the toasted bread.
Add garlic to the pan with 2 tablespoons duck fat and heat for about 30 seconds before adding kale. Sauté for 2 minutes until bright green; add pears and 2 tablespoons of the broth. Season with salt and pepper, then cook for about 3 minutes more. Add sherry, sage, cranberries, remaining 2 tablespoons duck fat, plus the rest of the bone broth.
Bring mixture to a simmer, then transfer to bowl with the bread and onions. Mix to combine, check for seasoning, then transfer the mixture into a 3-quart casserole dish or baking pan and cover with tin foil. Bake for 15 minutes. Remove foil and bake for another 15 to 20 minutes, or until golden brown and crisp on top. Serve immediately.