Rating: 3.13 stars
719 Ratings
  • 5 star values: 120
  • 4 star values: 103
  • 3 star values: 285
  • 2 star values: 169
  • 1 star values: 42

Firm pears such as Bosc or Anjou stand up well to baking and make a delicious foil for Italian sausage in this sweet-and-savory stuffing.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Spread bread cubes on a rimmed baking sheet and bake until crisped but not golden, about 10 minutes. Let cool. In a 14-inch straight-sided skillet (or 2 large skillets), melt butter over medium-high heat. Add onions, leeks, celery, fennel, and pears; season with salt and pepper. Cook, stirring occasionally, until vegetables and pears are softened and start to turn golden, about 15 minutes. Stir in rosemary and sage.

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  • Meanwhile, cook sausage in a skillet over medium heat, stirring occasionally and breaking into large crumbles, until browned and cooked through, about 10 minutes. Drain on paper towels. Stir into vegetable mixture, then transfer to a large bowl. Add bread cubes and toss well. Drizzle stock over mixture, add eggs and parsley, and toss to combine well. Season with 2 teaspoons salt and 1/2 teaspoon pepper. Use 10 cups stuffing to fill bird; place remainder in a buttered 8-inch-square baking dish. After turkey is out of oven, bake at 350 degrees until heated through and top is browned, 40 to 45 minutes.

Reviews (2)

719 Ratings
  • 5 star values: 120
  • 4 star values: 103
  • 3 star values: 285
  • 2 star values: 169
  • 1 star values: 42
Rating: 1 stars
11/22/2018
This was a 5 star recipe. Got rave reviews from all in attendance today for Thanksgiving dinner!!!! Bravo!!!
Rating: 5 stars
11/30/2013
My husband found and made this and it was SO incredibly delicious that we will NOT wait until another Thanksgiving to have it again. I think the pears and sausage were key in making it so spectacular. It made way too much for our small turkey so we put the additional in a large 11x13 baking dish and I said "there is no way we will ever finish that" and here it is the Saturday after Thanksgiving and we only have one serving left - we may have to battle to see who gets it!