Updated Nov 24, 2014Chatelaine
- Position oven racks in top third and centre of oven. Preheat oven to 375F (190C). Slice off bread crusts, if you wish. Cut bread into 1/2-inch (1-cm) cubes. Spread out on 2 rimmed baking sheets. Bake in preheated oven, stirring occasionally, until lightly toasted, 12 to 15 minutes. Place in a large bowl.
- Meanwhile, finely chop onions and celery. Cut root ends and dark green parts from leeks. Cut leeks in half lengthwise. Fan out and rinse under water to remove any grit, then thickly slice. If using red onion, thinly slice.
- Melt butter in a large, wide saucepan set over medium heat. Add onions, celery, leeks and seasonings. Stir often until onions are soft, 8 to 10 minutes. Coarsely chop pears. Add to onion mixture for last minute of cooking. Add to bread and stir to evenly mix. Cool completely. If making ahead, cover and refrigerate up to 2 days. Stuff turkey just before roasting.
Pears and tarragon give a French touch to this classic stuffing.