Pear Sausage stuffing
Stuffing with Pears and Sausage
8 cups (1/2-inch) cubed sourdough bread (about 12 ounces)
1 pound turkey Italian sausage
Cooking spray
5 cups chopped onion (about 2 pounds)
2 cups chopped celery
1 cup chopped carrot
8-ounce package pre-sliced mushrooms
2 cups (1/2-inch) cubed peeled Bartlett pears (about 2 medium)
1½ tablespoons chopped fresh basil
2 teaspoons chopped fresh tarragon
1 teaspoon salt
1½ cups fat-free, less-sodium chicken broth
1/2 teaspoon freshly ground black pepper
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.
8 cups (1/2-inch) cubed sourdough bread (about 12 ounces)
1 pound turkey Italian sausage
Cooking spray
5 cups chopped onion (about 2 pounds)
2 cups chopped celery
1 cup chopped carrot
8-ounce package pre-sliced mushrooms
2 cups (1/2-inch) cubed peeled Bartlett pears (about 2 medium)
1½ tablespoons chopped fresh basil
2 teaspoons chopped fresh tarragon
1 teaspoon salt
1½ cups fat-free, less-sodium chicken broth
1/2 teaspoon freshly ground black pepper
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.
Comments