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Sourdough Stuffing with Pears and Sausage Recipe

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This recipe for Sourdough Stuffing with Pears and Sausage, by , is from The McSweet Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jandie McSweet
Added: Sunday, November 16, 2008


8 c. (1/2-inch) cubed sourdough bread (about 12 ounces)
1 lb. sweet Italian sausage
Cooking spray
5 c. chopped onion (about 2 pounds)
2 c. chopped celery
1 c. chopped carrot
1 (8-ounce) package mushrooms, sliced
2 c. (1/2-inch) cubed peeled Bartlett pear (about 2 medium)
1 1/2 tbsp. chopped fresh basil
2 tsp. chopped fresh tarragon
1 tsp. salt
1 1/2 c. chicken broth
1/2 tsp. freshly ground black pepper

Preheat oven to 425°.

Arrange bread in a single layer on a baking sheet. Bake at 425° 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 x 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.




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