Stuffing With Sausage and Pears


8 cups (½-inch) cubed sourdough bread (about 12 ounces)
5 cups chopped onion (about 2 pounds)
2 cups (½-inch) cubed peeled Bartlett pears (about 2 medium)
5 1/2 tablespoons chopped fresh basil
1 teaspoon salt


Preheat oven to 425 degrees.
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.
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.
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.
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.
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.




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.


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.


Friday, December 4, 2009 - 12:36am


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