The Perfect Pike Place Thanksgiving Stuffing
Gobble it up Pike Place Market enthusiasts! This Thanksgiving we’re offering the insider’s scoop on a locally sourced, Pacific Northwest-inspired stuffing that is sure to satisfy your guests this holiday season.
Salty, sweet, crunchy, and delectable – this stuffing hits all the flavor notes with layers of caramelized pears, toasted hazelnuts, and crispy bacon.
Read on for the full recipe and shops to source the full spread of ingredients from our Market vendors.
- 1 loaf Three Girls Bakery rosemary garlic bread, cubed into ½ inch pieces
- ¼ cup Pappardelle’s Pasta olive oil
- ½ stick butter from Pike Place Market Creamery, reserving extra for baking dish
- 2 large eggs from Pike Place Market Creamery
- 3 cloves garlic, minced
- 2 large yellow onions, diced
- 1 medium celery heart, cut into ½ inch slices
- 3 ripe pears, cored and cut into ¾ inch pieces
- ½ cup chopped fresh Italian parsley
- ¼ cup finely chopped sage leaves
- Shop all of your produce and herbs from any of our Market highstalls
- 12 ounces thick-cut bacon from Don & Joe’s Meats
- ¼ cup brown sugar from MarketSpice
- ½ cup coarsely chopped toasted hazelnuts from DeLaurenti Food & Wine
- Salt and pepper to taste
- 1 ½ cup chicken or vegetable stock (soup bases available from MarketSpice)
1. Preheat oven to 375 degrees. Combine the bread cubes, olive oil, and minced garlic in a large bowl and toss to coat. Spread out on a baking sheet, ensuring enough space between pieces to bake in a single layer. Bake for 12 minutes, stirring halfway through to ensure a golden brown crisp on all sides.
2. Lower the oven temperature to 350 degrees. Melt butter in a deep skillet over medium heat. Add onions and celery, sautéing and stirring often for about 15 minutes until tender.
3. Combine your onions, celery, and freshly toasted bread cubes back into the large bowl.
4. Add bacon to skillet, cooking until browned and crisp for about 10 minutes. Line plate with paper towels and transfer bacon to remove grease. Once slightly cooled, crumble up into small pieces.
5. Pour off all but 2 tablespoons fat from the pan. Add the pears to the skillet and sprinkle brown sugar over the top, sautéing and stirring constantly over medium-high heat until soft and lightly browned, about 3-5 minutes.
6. Transfer to the bowl along with the crumbled bacon, chopped hazelnuts, parsley, sage, salt, and pepper. Season to taste.
7. Butter a 9 x 13 inch baking dish. Whisk the eggs in a medium bowl, then add your stock of choice. Pour the egg mixture over the stuffing and toss to combine.
8. Let the stuffing marinate with the liquid until it is absorbed, about 5-10 minutes. Add up to ½ cup additional broth if the stuffing seems too dry. It should be moist, but not soggy.
9. Transfer to the prepared baking dish. Bake about 40 minutes until browned and crisp on top. Let stand 10 minutes before serving. Enjoy!
On this holiday of gratitude, our thanks goes out to you and our community of steadfast Market patrons. Thank you for shopping local and supporting the Market’s businesses all year long!