Preheat your oven to 375°F (190°C).
In a mixing bowl, combine the breadcrumbs, chopped walnuts, minced garlic, chopped parsley, melted butter, salt, and pepper. Mix everything well to form a breadcrumb stuffing.
Carefully stuff each partridge with the breadcrumb mixture. Make sure to pack it in firmly, but don't overstuff, as the stuffing may expand during cooking.
Heat olive oil in a large oven-safe skillet over medium-high heat. Once the oil is hot, add the stuffed partridges and sear them until they turn golden brown on all sides, which should take about 5-7 minutes.
Remove the partridges from the skillet and set them aside.
In the same skillet, add the peeled and cored pears. Cook them for 2-3 minutes on each side or until they start to caramelize and develop a nice golden color.
Deglaze the skillet with white wine, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce by half.
Return the stuffed partridges to the skillet, arranging them around the caramelized pears.
Pour the chicken broth into the skillet, ensuring it surrounds the partridges and pears.
Cover the skillet with an ovenproof lid or aluminum foil and transfer it to the preheated oven.
Roast the partridges and pears in the oven for about 25-30 minutes or until the partridges are cooked through and have an internal temperature of 165°F (74°C).
Once done, remove the skillet from the oven and let it rest for a few minutes.
To serve, plate the partridges with a pear on each side. Drizzle the pan juices over the top for a flavorful sauce.