Pear, Chestnut and Sage Dressing/Stuffing
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 1 large onion, finely diced
- 1 large carrot, finely diced
- 3 stalks celery, finely diced
- 1⁄2 lb butter, melted
- 2 bosc pears, peeled and diced
- 1 cup fresh chestnuts, peeled and chopped
- 8 ounces breakfast sausage, cooked and drained
- 1⁄2 cup fresh parsley, chopped,to taste
- 1⁄2 cup fresh sage leaf, chopped
- 8 cups rustic country bread, 1/2 inch dice (I use whole wheat bread)
- 3 -4 cups turkey broth or 3 -4 cups chicken stock
- salt and black pepper
directions
- Preheat oven to 350 degrees.
- Saute the onion, carrot and celery over low heat in butter until soft, about 8 minutes.
- Combine the pears, chestnuts, sausage, herbs and bread in a large bowl.
- Add the sauteed vegetables and butter to the bowl.
- Lightly toss.
- Add enough stock (a little at a time) to lightly moisten the bread without allowing it to become soggy.
- Handle the dressing gently when mixing.
- Season to taste with the salt and pepper, being especially generous with the black pepper.
- Spoon the dressing into a buttered 9x13 baking pan and cover with foil.
- Bake for about 45 minutes.
- Remove the foil and bake for an additional 15 minutes or until the temperature of the dressing reaches 160 degrees.
- Serve immediately.
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Reviews
-
This is a really good stuffing, the chestnuts do add something special to it. I agree with the other reviewer, peeling them is very time consuming, so just be prepared for that. I used a tablespoon of butter instead of a cup (that would have overkill for us!). The one thing I think is missing in this recipe is toasting the bread. I did not do toast it, since it wasn't included in the directions, but the result is a mushy bread (and I only used 2 cups of the broth). I think then it would be really great. Thanks!
RECIPE SUBMITTED BY
Simply Chris
Surprise, 41
<p>My favorite cookbook, well I guess I have 3...The Way to Cook, by Julia Child, the Low Fat Living Cookbook and The California Wine Country Cookbook II. I am retired, due to no longer being able to work because of complications from the Crohns Disease I have lived with since 1971. For a while I didn't even do any cooking or knitting since the inflammatory arthrisis (secondary to the Crohns) was too painful in my hands and feet. Fortunately I am now on a drug protocol that seems to be working, but I am still not able to be as productive as I would like. Still can't work, but I am cooking and knitting again. My husband and I moved to Surprise, Arizona at the end of January 2005. My husband is retired from being in the wine business. I love to cook (and we love to eat) and am always looking for new recipies to try. Due to a slight blood sugar problem my husband has to stick to a diet that eliminates sugars and bad carbs, so I have had to modify a lot of the recipes we like. I love Recipezaar, as I have found so many good, healthy recipes here. I hope you enjoy the recipes that I post as much as I have enjoyed the new ones I've found here.</p>