Sardine, Caper, and Pear Stuffing

Name: Sardine, Caper, and Pear Stuffing
Yield: 4
Ingredients: 2 (4.4oz) cans Wild Planet Wild Sardines in Extra Virgin Olive Oil; 1 sprig of Sage, diced; 2 Rosemary stems, diced; 5-7 Thyme stems, diced; ¼ cup Capers; 3 cloves Garlic, diced; 1 Shallot, diced; 1 large Pear, diced; 2 Tbsp of Butter; Salt and pepper to taste (you won’t need a lot of salt, the sardines are going to bring that brine!; 2 small loaves of 3-day-old bread chopped into rough cubes (I used Rye &amp; Sourdough). You want enough cubes to loosely fill a 9 by 12 baking dish; 1 ½ cups Vegetable Stock (plus more depending on desired wetness/texture)

Recipe by @iambretgrafton

This Herbaceous Sardine, Caper, and Pear Stuffing is made with Wild Planet's beautiful wild caught sardines. If you like oyster stuffing, this is a dish for you. This recipe uses both sourdough and rye bread, and here's a pro-tip for that sardine flavor: reserve the olive oil from the tin and brush it onto the bread before you toss in the other ingredients. Get all of the delicious brininess you can. Make this for holiday tables and serve with laughter and love!

Sardine, Caper, and Pear Stuffing

@iambretgrafton

Rated 5.0 stars by 1 users

Ingredients

2 (4.4oz) cans Wild Planet Wild Sardines in Extra Virgin Olive Oil
1 sprig of Sage, diced
2 Rosemary stems, diced
5-7 Thyme stems, diced
¼ cup Capers
3 cloves Garlic, diced
1 Shallot, diced
1 large Pear, diced
2 Tbsp of Butter
Salt and pepper to taste (you won’t need a lot of salt, the sardines are going to bring that brine!
2 small loaves of 3-day-old bread chopped into rough cubes (I used Rye & Sourdough). You want enough cubes to loosely fill a 9 by 12 baking dish
1 ½ cups Vegetable Stock (plus more depending on desired wetness/texture)

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Directions

Preheat oven to 350 degrees F.
Saute the sardines in the butter (reserve the olive oil from the sardine tins), add in the diced herbs and the pear, shallot, & garlic. Let cook for about 5-7 mins, the sardines will break apart beautifully. Toss in the capers. Add salt and pepper.
In a baking pan, add in half of the bread cubes and brush with half of the reserved sardine olive oil. Toss with half of the sardine mixture. Repeat with the other half of the bread, oil, and sardine mixture. Pour the vegetable stock over the stuffing. I like mine damp but not too soggy, but you do you!
Bake for about 15 mins till the tips of the bread have toasted and browned a bit, remove from oven and stir the stuffing so the toasted bits incorporate, then bake for another 30 mins.