Ingredients
1 lb. firm texture white sandwich bread
2 tbsp. butter
1 large onion, chopped (1 cup)
2 large firm ripe pears, cored, peeled and chopped
1/2 to 3/4 cup water
1/4 cup butter
1 cup pecan halves, toasted and coarsely chopped
2 tbsp. snipped fresh Italian parsley
1/4 tsp. freshly grated nutmeg
1/8 tsp. salt
dash freshly ground black pepper

Directions
Preheat oven to 350 degrees.

Spread slices of bread on baking sheets and place in the oven for 20 minutes or until the bread is dry.

Put the 2 tablespoons of butter, onion and pear in a large skillet and cook over medium heat until the onion and pear pieces are tender but not brown (about 4 minutes). Set aside.

Break the dried bread into small pieces and place in a very large bowl. In a small saucepan, boil 1/2 cup water and 1/4 cup butter. Add to the bread pieces and toss until just moistened. Stir in the pear mixture, pecans, parsley, nutmeg, salt and pepper. Add the remaining water as needed until the mixture reaches desired moistness.

Stuff a turkey and roast at 325 degrees or transfer the stuffing into a casserole dish and bake covered at 325-350 degrees for about 40 minutes. Serves 12 to 14.