Instructions

1. Preheat the oven to 350 F.
2. Add butter to skillet over medium heat and melt.  
3. Add the onion, pears, celery, and garlic to the skillet. Saute the vegetable mixture until the onions and celery are softened.
4. Add thyme, sage, salt, and pepper. Cook, stirring, for 1 minute.
5. Stir the cooked bacon bits into the vegetable mixture.
6. Add the cubed French bread and 1/2 cup of the minced parsley to the vegetable mixture. Stir to combine.
7. In a measuring cup, whisk together chicken bouillon or base with the hot water until the bouillon or base is completely dissolved.
8. Pour the chicken bouillon over the stuffing mixture and stir until everything is coated.
9. Transfer the stuffing mixture to a 9x11-inch glass casserole dish.
10. Rub the skin of the turkey pieces with olive oil and sprinkle them with salt and pepper.
11. Arrange the turkey pieces over the stuffing in the casserole dish.
12. Place the casserole dish in the oven and roast, uncovered, for 1-1/2 hours or until the turkey skin is browned and crispy and the stuffing is bubbling around the edges.
13. Remove the casserole from the oven and sprinkle with additional minced parsley and thyme to garnish.
14. Allow the casserole to rest for 15 minutes before serving.