Stuffing With Sausage and Pears


Photo: flickr user avlxyz
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Ingredients

8 cups (½-inch) cubed sourdough bread (about 12 ounces)
1 pound turkey Italian sausage
Cooking spray
5 cups chopped onion (about 2 pounds)
2 cups chopped celery
1 cup chopped carrot
8 ounces package pre-sliced mushrooms
2 cups (½-inch) cubed peeled Bartlett pears (about 2 medium)
5 1/2 tablespoons chopped fresh basil
2 teaspoons chopped fresh tarragon
1 teaspoon salt
5 1/2 cups fat-free, less-sodium chicken broth
1/2 teaspoon freshly ground black pepper

Preparation

1
Preheat oven to 425 degrees.
2
Arrange bread in a single layer on a baking sheet. Bake at 425 degrees for 9 minutes or until golden. Place in a large bowl.
3
Remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage, and cook for 8 minutes or until browned, stirring to crumble. Add sausage to bread cubes, tossing to combine. Set aside.
4
Return pan to medium-high heat. Add onion, celery and carrot; sauté 10 minutes or until onion begins to brown. Stir in mushrooms; cook 4 minutes.
5
Stir in pear, basil, tarragon and salt; cook 4 minutes or until pear begins to soften, stirring occasionally. Add pear mixture to bread mixture, tossing gently to combine. Stir in broth and pepper.
6
Place bread mixture in a 13-by-9-inch baking dish coated with cooking spray; cover with foil. Bake at 425 for 20 minutes. Uncover; bake stuffing an additional 15 minutes or until top of stuffing is crisp.

Tools

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About

This is one of my family's favorite recipes for Thanksgiving and one which has became legend among my Freshman-year college roommates. Its a perfect balance of sweet and savory and super moist.

Note: This stuffing could be prepared up to 2 days ahead up to the baking stage. Store the stuffing, covered with foil, in your refrigerator. Bake as directed.

Tags:

side dish
Thanksgiving

Yield:

12.0 servings (serving size about 3/4 cup), each with 199 cal., 5.2 g total fat (1.6 g saturated), 10.7 g pro., 28.6 g carbo., 3.4 g fiber, 23 mg chol., 684 mg sodium.

Added:

Friday, December 4, 2009 - 12:36am

Creator:

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