November is a beautiful reminder to slow down, gather close, and savor the simple moments that mean the most. Some of my favorite memories are made in the kitchen, preparing meals with love and sharing them around the family table.
This Pear, Sweet Potato & Herb Stuffing Bake brings together some of my favorite autumn flavors in one comforting dish…and all from the farmers market.
A little touch from my kitchen: I like to warm a spoonful of honey from my bees with melted butter and lightly brush it over the stuffing during the final minutes of baking. It adds a delicate sweetness to those golden, crispy edges. Serve with a little cranberry-orange compote for the perfect finishing touch!
Wishing you a season filled with good food, gratitude, and beautiful moments shared with those you love. Thank you for being here!
Ingredients
- 1 loaf (about 12 oz.) rustic sourdough or country bread, cut into 1-inch cubes (about 8 cups)
- 2 medium sweet potatoes, peeled and diced into ½-inch cubes
- 2 firm, ripe pears (Bosc or Anjou work beautifully), cored and diced
- 1 medium yellow onion, finely chopped
- 3 celery stalks, diced
- 3 cloves garlic, minced
- 4 tablespoons unsalted butter, divided
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh sage, finely chopped
- 2 teaspoons fresh thyme leaves
- 1 teaspoon fresh rosemary, finely chopped
- 1½–2 cups low-sodium vegetable or chicken broth
- 2 large eggs, lightly beaten
- ½ teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly cracked black pepper
- Fresh parsley, for finishing
- Prepare the bread
Preheat the oven to 375°F. Spread bread cubes on a baking sheet and toast for 10–12 minutes, until lightly golden and dry. Transfer to a large mixing bowl.
- Roast the sweet potatoes
Toss diced sweet potatoes with olive oil, a pinch of salt, and pepper. Spread on a parchment-lined baking sheet and roast for 20–25 minutes, until just tender and lightly caramelized.
- Build the autumn flavors
In a large skillet, melt 3 tablespoons butter over medium heat. Add onion and celery and sauté for 5–6 minutes, until softened. Stir in garlic, sage, thyme, and rosemary and cook for another minute. Add diced pears and cook for 2–3 minutes, just until slightly softened but still holding their shape.
- Bring everything together
Add the roasted sweet potatoes and pear mixture to the toasted bread. Whisk the eggs with 1 1⁄2 cups broth, salt, and pepper. Pour over the mixture and gently toss. Add a little more broth if needed- the bread should be evenly moistened but not soggy.
- Bake until golden
Transfer to a buttered 9×13-inch baking dish. Dot with the remaining tablespoon of butter. Cover with foil and bake for 20 minutes. Remove foil and bake another 15–20 minutes, until the top is beautifully golden and the center reaches 165°F.
Finish with fresh parsley and a few extra thyme leaves before bringing it to the table.
The perfect pairing: Cranberry-Orange Compote
This bright, jewel-toned compote is the perfect companion to the savory richness of the stuffing. It’s simple to prepare and can be made ahead of time (even a couple days in advance!)
Makes about 1½ cup
Ready in 20 min
Ingredients
- 12 oz. fresh cranberries
- ½ cup fresh orange juice
- 1 teaspoon finely grated orange zest
- ⅓ cup pure maple syrup, plus more to taste
- ¼ cup water
- 1 small cinnamon stick
- Pinch of sea salt
Instructions
- Combine cranberries, orange juice, zest, maple syrup, water, cinnamon stick, and salt in a small saucepan.
- Bring to a gentle simmer over medium heat. Reduce heat and cook for 10–15 minutes, stirring occasionally, until the cranberries begin to burst and the mixture thickens.
- Remove the cinnamon stick. Taste and add a little more maple syrup if desired.
- Let cool slightly before serving. The compote will thicken as it rests.
Serving suggestion: Spoon a little warm cranberry-orange compote alongside each helping of stuffing, rather than mixing it into the bake. This keeps the beautiful golden texture of the stuffing while letting everyone enjoy that delicious sweet-tart contrast.
A little farmers market inspiration
The beauty of this dish is how easily it brings together the season’s harvest. Look for firm, fragrant pears, freshly harvested sweet potatoes, and bundles of sage, thyme, and rosemary from your favorite market growers.
Make-ahead tip: Toast the bread and roast the sweet potatoes a day in advance. The cranberry-orange compote can also be prepared up to three days ahead and refrigerated. Assemble and bake the stuffing fresh for the best texture.