In case you hadn’t noticed…I have gone all out with pears this Thanksgiving!
Bosc and Secklund Pears are a beautiful fall fruit and work well with chicken or turkey. Using the same fruits and veggies throughout the meal keep it simple when shopping, but also help to create a cohesive taste to the entire dinner as well!
This Rustic Pear, Sweet Sausage and Green Apple Stuffing will be gobbled up just as quickly as the Turkey!
It can be prepared the day ahead making it the perfect side dish this Thanksgiving.
You will need:
8 links of sweet sausage; casings removed
2 red onions; diced
2 green apples; peeled and diced
2 pears; peeled and diced ( I used Secklund pears but Bosc or Bartlett will work well too)
5 stalks of celery;diced
One handful of fresh thyme; removed from stalks
One handful of fresh parsley; chopped
One large loaf of brick oven bread; day old. Cut into half-inch cubes ( I used half of the extra large Sullivan Street Filone loaf )
Half of a 14 ounce package of seasoned bread stuffing cubes
One stick of butter (half cup)
3 Eggs lightly beaten
32 ounce box of Chicken or Turkey Stock (about 4 cups)
Salt and Pepper
Pre-heat the oven to 375 degrees fahrenheit.
Start by preparing all of your ingredients. This will help the process move along quickly!
Use a large heavy deep skillet, or a dutch oven set over medium heat.
Saute the sausage meat until it has browned. This should take eight to ten minutes.
Remove the browned sausage meat to a platter and place the chopped onion, apple, pear and celery in the same skillet. Add one stick of butter and saute the fruit and veggies until they have softened. Another eight minutes or so. Remove from heat.
In a large mixing bowl combine the browned meat, sautéed fruit and veggies, bread cubes, stuffing cubes and fresh herbs, half a teaspoon each of salt and pepper. Using a large spoon, combine the ingredients gently. Now you will add the lightly beaten eggs and mix gently.
Divide the mixture between two half trays or one large roasting pan. Pour two cups of turkey stock over each tray. Cover with foil and bake for twenty minutes at 375 degrees fahrenheit. Remove foil and bake for another twenty minutes or until lightly crisped and bubbly. Serve hot!
If you plan to bake the next day, you can prepare the stuffing up until the baking point. Cover and refrigerate overnight. Add another cup of chicken stock over the mixture just before baking.
You will find printable instructions here Rustic Pear and Sausage Stuffing
Click through the gallery for step by step photos~
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- Have all of your ingredients ready to go!
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- Diced Celery, red onion, green apple and pears.
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- You will need eight links of sweet sausage, removed from the casing.
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- Use a nice heavy pot set over medium heat. Cook the sausage until it is nicely browned. You may need to add a tablespoon or two of olive oil.
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- Cube up a nice size loaf of rustic bread. Believe it or not this is half of a Sullivan Street Sourdough brick oven bread.
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- When the sausage has browned nicely (about 10 minutes) you can remove to a platter.
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- Add the diced fruit and veggies plus one stick of butter to the pan and saute until softened.
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- The veggies should take about ten minutes to soften.
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- Remove pan from heat and combine browned meat, sauted veggies, stuffing cubes, bread cubes and fresh herbs. You can also add 1/2 tsp salt and 1/2 tsp pepper. Gently mix with a large spoon. Now you can add the lightly beaten eggs and give another gentle mix.
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- Stuffing mixture!
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- I prepared the stuffing in two half size baking pans, but you can certainly use a large roasting pan as well.
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- Pour two cups of chicken stock over each pan of stuffing. Cover with foil and bake for 20 minutes at 375 degrees. Uncover and bake for another 20 minutes or until crispy and bubbly! Serve immediately ~
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- Yummy!
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- Have a very Happy Thanksgiving!
Stuffing!
Chowfancy 