To make a basic stuffing, melt 4 tablespoons of butter and saute 1 chopped onion, 3 celery ribs cut in 1/4-inch pieces, salt and 1 teaspoon of sage and thyme with 10 cups of bread cubes. Fold in 1 whisked egg until incorporated. Bake for 40 minutes until golden brown.
To make a more gourmet bread stuffing, start by preheating the oven to 350 F. Place 10 cups of unseasoned bread cubes in a large bowl and grease a 9-by-13-inch baking dish with butter.
In a large pan, saute 8 ounce of bacon, cut into 1-inch pieces, over medium heat until well cooked. Remove all fat from the bacon, leaving 2 tablespoons in the pan.
Add in 1 1/4 thawed frozen pearl onions and saute for three minutes or until soft and browned. Sprinkle in 1 tablespoon of brown sugar and caramelize and add mixture to bread cubes.
Saute 3 diced Anjou or Bosc pears with 3 stalks of diced celery for three to five minutes.
Add in 1/2 cup of pecans, 1 tablespoon of fresh chopped rosemary, 1 tablespoon of fresh thyme, 1 tablespoon of fresh parsley, and salt and pepper to taste. Saute for one minute more.
Combine mixture with breadcrumbs and add in 3 well-beaten eggs. Place stuffing in greased pan and bake until golden brown.