Italian sausage pear pecan stuffing is a sweet-savory side, combined with fresh sage, thyme, garlic, and onions. A perfect dish to go with your turkey!
ingredient
- 6 cups challah bread, (1 loaf or 20 oz.) cut into ½-inch cubes
- 1 tablespoon olive oil
- 1 pound sweet Italian sausage, casings removed, chicken or pork
- 2 pears, peeled, cored, diced into 1/2-inch cubes, Bosc or Anju
- 1 yellow onion, diced into 1/2-inch cubes, about 2/3 cup
- 2 cloves garlic, minced
- 1 1/2 cups turkey stock, (or chicken stock)
- 1 cup pecans, chopped
- 1 tablespoon thyme, chopped
- 1 tablespoon sage, chopped
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoons heavy cream
Directions
- Heat oven to 275°F. Distribute challah bread cubes in one layer over 2 baking sheets. Bake for 25-35 minutes (stirring after 15 minutes), or until lightly browned and crunchy. Transfer to a large bowl.
- Meanwhile, heat a skillet over medium-high heat with 1 tablespoon olive oil. Add sausage, breaking apart with a spoon. Cook for 5 to 7 minutes, until browned. Reduce heat to medium.
- Stir in onions and garlic; cook for 5 minutes. Add pears and cook for 2 minutes. Stir in stock, scraping the bottom of the pan to release brown bits. Mix in pecans, thyme, sage, salt and pepper. Turn off heat and stir in cream.
- Pour mixture into a bowl with challah bread, stir until well combined. Transfer to an 11 x 7 x 2-inch casserole dish, pressing down a bit with a spatula. Place dish on a large sheet pan. Cover dish with aluminum foil and transfer sheet pan to the oven. Bake for 20 minutes. Uncover and bake another 5 minutes. Serve warm.
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