In a large deep skillet, saute 1 each chopped onion and carrot, 2 chopped celery stalks and 1 tablespoon each sage and thyme in 1 stick butter for 5 minutes.
Season with salt and pepper and add 2 diced Bosc pears, then saute 2 minutes.
Pour in 1/4 cup bourbon and simmer 2 minutes, then add 2 1/2 to 3 cups chicken broth. Return to a simmer until step 5.
In a large bowl, mix 2 eggs and 1/4 cup chopped parsley.
Add to the bowl 16 cups toasted white bread cubes, 1 cup toasted pecans and the hot broth mixture.
Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.