Sausage Pear Stuffing
Yield: 8 servings
Calories: 639kcal
This sausage pear stuffing recipe is a sweet-savory side with fresh sage, thyme, garlic, and onions. A perfect dish to go with your turkey!
Ingredients
- 6 cups (567 g) challah bread, or brioche, 1 loaf or 20 ounces
- 1 tablespoon (15 ml) olive oil
- 1 pound (454 g) sweet Italian sausage, casings removed, chicken or pork
- 2 (284 g) pears, Bartlett, Bosc, or Anjou, peeled, ½" dice
- ⅔ cup (94 g) diced yellow onion, ½" dice
- 1 tablespoon (10 g) minced garlic
- 1 ½ cups (360 ml) chicken stock , or broth
- 1 cup (120 g) chopped pecans
- 1 tablespoon chopped thyme
- 1 tablespoon chopped sage
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 tablespoons (45 ml) 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 11x7-inch or 9x9-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
Calories: 639kcal | Carbohydrates: 61g | Protein: 22g | Fat: 37g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 70mg | Sodium: 865mg | Potassium: 84mg | Fiber: 8g | Sugar: 4g | Vitamin A: 300IU | Vitamin C: 27.2mg | Calcium: 40mg | Iron: 4.3mg
Recipe Link