BREAD CUBES - Best to do this the day ahead.

Following the recipe on the bag, make Pamela's Amazing Bread or Pamela's Egg-Free Bread, allow to cool completely. Cut half the loaf into 3/4" cubes, spread on rimmed sheet pan and bake in 200° oven for an hour. Turn off oven and allow to continue drying overnight.

WILD RICE - Rice can be cooked the day before.

Put rice, water and 1 tsp salt into a medium saucepan, bring to a boil, turn down to low simmer and cook about 45 to 50 minutes, until some of the rice has split open and water has been absorbed (or drain if a small amount of water remains.

STUFFING

Preheat oven to 350°.

Melt butter in saute pan, add onions, celery, herbs, salt and pepper and cook until vegetables become translucent, about 5 minutes. Add the pears and walnuts and cook another minute or two depending on how ripe the pears are.

In a large bowl combine the bread cubes, wild rice and butter and vegetable mixture. Toss gently to distribute all the ingredients. Add broth slowly, tossing gently between additions.

Pour stuffing into a greased 9 x 13" or large casserole dish, cover with foil and bake for 35 minutes. Remove foil and dot with 2 TBSP butter and continue baking for 30 to 35 minutes, until edges are starting to get browned and crispy.

Alternative Version: Substitute cooked quinoa for the wild rice (same grain and water amounts, but half the cooking time), use dried cranberries and pecans instead of the pears and walnuts.

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