Sage and Sausage Stuffing with Pears

Name: Sage and Sausage Stuffing with Pears
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 Servings
Ingredients: 14 oz bread loaf; Drizzle of oil; 1 tsp salt; 1 lb good quality fennel pork sausages; A handful of roughly chopped parsley; 20 sage leaves; 1 medium sweet onion; 5 bartlett pears; 2 leeks (not the dark green leaves); 5 garlic cloves; 3/4 cup good quality chicken stock; ground black pepper

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings
6 Servings
Course
Side Dish
Cuisine
American

Sage and Sausage Stuffing with Pears

Ursula Nguyen

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A hearty, chewy, moist, but also a little crispy, sweet and flavorful Sage and Sausage Stuffing with Pears! PERFECT for Thanksgiving, Christmas or any roast dinner!

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Ingredients

Servings

Bread Cubes

14 oz bread loaf cubed, which yields 10 oz of toasted bread cubes
Drizzle of oil
1 tsp salt

Stuffing

1 lb good quality fennel pork sausages casings removed
A handful of roughly chopped parsley
20 sage leaves chopped
1 medium sweet onion sliced
5 bartlett pears cut into cubes (about 1.5 cm)
2 leeks (not the dark green leaves) sliced, washed and drained
5 garlic cloves minced
3/4 cup good quality chicken stock you may need more depending on how much your bread would require in order to soften
ground black pepper

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Instructions

Toasting Bread

Cut the 14 oz bread loaf (French or Italian bread) into big cubes (about 1.5 inch each). Place these cubes on a baking tray and drizzle them with some oil and salt and bake in the oven until they are dry and turn light golden - time depends on the loaf of bread, mine took about 15 minutes. Set aside to cool.

Stuffing

Preheat oven to 300°F.
Saute the onions and garlic with 2 tablespoons of butter or oil in a large pan. When the onion turns translucent, add the pork sausage meat and break it into chunky pieces. Saute and mix for a few seconds and then add the sage and leeks. Cook until the leeks soften.
Add the pears, salt and black pepper to taste and mix well. Remove from the heat, as you don’t want the pears to soften too much.
Add the bread cubes and parsley, and toss to combine with the rest of the stuffing. Pour the chicken stock over the bread until most of the bread cubes have softened (but not soggy).
Butter a baking dish, and transfer the stuffing mix to the dish. Bake for about 40 minutes. First 20 minutes covered with foil, last 20 minutes uncovered.
Serve with Roast Turkey or Chicken and with some extra parsley and sage sprinkled on top.