This pear stuffing combines savory sausage with fresh sage, thyme, garlic, and onions for a flavorful, aromatic blend. It’s the perfect Thanksgiving side dish, adding a touch of sweetness and richness to complement your turkey!
Recipe Science
- Brioche or challah is great for stuffing; the eggs and butter provide fat and structure, helping the bread hold its shape when soaked.
- Toast the bread crunchy and lightly golden for your pear stuffing to ensure it absorbs all the flavorful juices while keeping its structure.
- Cooking the pears softens their texture and intensifies their natural sweetness, complementing the savory ingredients in the stuffing.
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“Made this yesterday – it was the consensus hit of Thanksgiving dinner. Even my wife, who is not a fan of stuffing, had seconds. Next time I will add a small handful of dried cranberries for color and a tart note. Very good!!”—Mike H.
Why It Works
To elevate your Thanksgiving stuffing, sausage and pear with egg bread is the perfect combination of savory and sweet. The rich, buttery texture of challah soaks up all the flavorful juices from the sausage and pear while holding its shape, giving you a moist and structured stuffing. The sweetness from the pears adds a fresh contrast to the savory sausage, creating layers of flavor that make this dish truly special for your holiday table.
Challah or brioche bread is ideal because its enriched dough contains eggs and butter, which provide fat and structure and allow the bread to maintain its integrity when soaked with stock and other liquids. The added pears contribute natural sugars, while the savory sausage infuses into the entire dish. This sausage pear stuffing is tender, flavorful, and irresistibly delicious, perfect for serving with roast turkey and cranberry sauce!
Ingredients You’ll Need
- Bread: I use challah or brioche to complement the sweet pears. Their rich, buttery texture absorbs liquids while keeping structure, and the added fat enhances the stuffing’s richness and moisture.
- Meat: Use sweet or spicy pork or chicken Italian sausage.
- Fruit: Bosc pears hold their shape when cooked, adding texture and mild sweetness to stuffing, while their juiciness helps keep the dish moist.
- Vegetables: Diced onion and minced garlic add savory aromatics to the stuffing.
- Stock: Chicken stock is used to hydrate the toasted bread.
- Nuts: Chopped pecans add a delightful crunch to the soft stuffing.
- Herbs: Use thyme and sage to add an herbaceous note.
- Seasoning: Keep the seasoning simple with salt and pepper, as the sausage already has a good amount of sodium.
- Dairy: Adding heavy whipping cream to stuffing enhances its richness and creates a creamy, custard-like texture. The fat in the cream helps bind the ingredients together, adding moisture and a luxurious mouthfeel while preventing the stuffing from drying.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This pear stuffing is easy to customize! Try these delicious options:
- Bread Swaps: Use bread that can absorb liquid well and have a finer crumb, like French bread or sourdough loaf. A baguette or artisan loaf will give a more rustic texture. Use gluten-free bread for dietary restrictions, or make my gluten-free stuffing.
- Pear Options: Bartlett and Anjou pears are great options for stuffing because they have a naturally sweet flavor that balances well with savory ingredients like sausage and herbs. Both varieties hold their shape when cooked, so they don’t turn mushy, while their juiciness adds moisture and depth to the stuffing.
- Nut Substitutes: Instead of pecans, try walnuts or almonds for crunch.
- Herbs: Add rosemary, oregano, or tarragon to the stuffing. If using dry herbs, use half the amount of fresh. Poultry seasoning is also a great way to flavor the stuffing.
- Add Dried Fruit: Dried cranberries, apricots, cherries, or raisins add a burst of sweetness.
- Cream Swap: Use canned coconut milk instead of heavy cream.
How to Make Pear Stuffing
Step 1: Toast the Bread
Position your oven racks in the lower and upper-middle spots, then preheat the oven to 275°F (135ºC). Start by cutting your bread into ½-inch cubes. Spread them evenly in a single layer on two baking sheets to ensure even drying. Bake for 25 to 35 minutes, stirring them around the 15-minute mark to promote even browning. Once done, transfer the toasted bread to a large mixing bowl.
Tips for Perfect Execution: The goal is to get the bread crunchy and lightly golden to absorb all the flavorful liquid later.
Step 2: Cook the Sausage
Heat olive oil in a large skillet over medium-high heat. Add the sausage, breaking it apart with a spoon as it cooks. Sauté for 5 to 7 minutes until browned and fully cooked.
Step 3: Cook the Aromatics and Pears
Reduce the heat to medium and add the onions and garlic to the skillet, allowing them to release their natural sugars as they sauté for about 5 minutes. Then, stir in the pears and cook for an additional 2 minutes. This gentle heat helps tenderize the pears while concentrating their flavors, enhancing the natural sweetness.
Step 4: Add the Stock and Cream
Stir in the stock, scraping the bottom of the pan to release the flavorful browned bits. This deglazing process enhances the dish with deep, savory notes. Mix in the pecans, thyme, sage, salt, and pepper, letting the herbs infuse the stuffing with earthy aromas. Turn off the heat, then stir in the cream to add richness and a smooth, velvety texture.
Step 5: Combine the Stuffing Ingredients
Pour the sausage stuffing mixture into a large bowl with the toasted bread cubes. Stir gently until everything is well combined, ensuring the bread absorbs all the flavorful juices. Let the mixture sit for 5 minutes, allowing the bread to soak up the liquid and soften slightly without becoming mushy.
Step 6: Bake the Stuffing
Spread the stuffing evenly in a greased 11 x 7-inch or 9 x 9-inch baking dish. Place the dish on a large sheet pan. Cover the dish with foil and bake for 20 minutes. Uncover and bake for 5 minutes. I like to serve the pear stuffing warm, adding more pecans and herbs for garnish.
Frequently Asked Questions
Yes, peeling pears before cooking for stuffing is best, as the skin can become tough when baked. However, you can leave the skin on if you prefer a bit more texture in your dish.
If you’re stuffing the turkey, make sure the stuffing reaches 165°F to avoid any raw juices. If needed, transfer the turkey to a casserole dish after cooking and continue baking. An instant-read thermometer is an affordable tool to ensure the turkey and stuffing are safely cooked.
Serve This With
If you tried this Pear Stuffing, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Sausage Pear Stuffing
Ingredients
- 6 cups challah bread, or brioche, 1 loaf or 20 ounces
- 1 tablespoon olive oil
- 1 pound sweet Italian sausage, casings removed, chicken or pork
- 2 pears, Bartlett, Bosc, or Anjou, peeled, ½" dice
- ⅔ cup diced yellow onion, ½" dice
- 1 tablespoon minced garlic
- 1 ½ cups chicken stock , or broth
- 1 cup chopped pecans
- 1 tablespoon chopped thyme
- 1 tablespoon chopped sage
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 tablespoons heavy cream
Instructions
- Toast the Bread – Set the oven rack to the lower and upper-middle position. Heat oven to 275°F (135ºC). Cut the bread into ½ inch cubes. Distribute the bread cubes in one layer over 2 baking sheets. Bake for 25 to 35 minutes, stirring after 15 minutes, until lightly browned and crunchy. Transfer to a large bowl.
- Cook the Sausage – Heat the olive oil in a large skillet over medium-high heat. Add the sausage, breaking apart with a spoon. Cook for 5 to 7 minutes, until browned.
- Cook the Aromatics and Pears – Reduce the heat to medium. Add the onions and garlic, saute for 5 minutes. Add the pears and cook for 2 minutes.
- Add the Stock and Cream – Stir in the stock, scraping the bottom of the pan to release brown bits. Mix in pecans, thyme, sage, salt and pepper. Turn off the heat and stir in the cream.
- Combine the Stuffing Ingredients – Pour the sausage stuffing mixture into a bowl with the toasted bread, stir until well combined. Allow to soak for 5 minutes.
- Bake the Stuffing – Evenly spread the stuffing to a greased 11×7-inch or 9×9-inch casserole dish. Place the dish on a large sheet pan. Cover the dish with foil and bake for 20 minutes. Uncover and bake 5 minutes. Serve warm.
Notes
- Using Dried Herbs: Use half the amount of fresh thyme and sage.
- Storing: Cool, cover, and refrigerate for up to 4 days. Freeze in a resealable plastic bag for up to 3 months.
- Reheating: Cover individual portions on high power in the microwave in 30-second intervals until warm. Alternatively, heat in a 300ºF (149ºC) oven until warmed through.
- Make it Gluten-Free: Use gluten-free bread.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Veronica says
My family enjoyed it was a hit. Thank you!
Jessica Gavin says
Thrilled to hear that you enjoyed the stuffing! Happy holidays!
Mike Hamershock says
Made this yesterday – it was the consensus hit of Thanksgiving dinner. Even my wife, who is not a fan of stuffing, had seconds. Next time I will add a small handful of dried cranberries for color and a tart note. Very good!!
Jessica Gavin says
Great to hear Mike! I added cranberries to my stuffing this year, great idea for next year!