Turkey Sausage and Pear Stuffing
"I found this recipe in the Diabetes & You magazine. This is really flavorful and a real crowd pleaser."
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Yields:
-
12 cups
ingredients
- 3 teaspoons extra virgin olive oil
- 1 loaf whole grain bread, cut into cubes (4 cups)
- 1 lb turkey sausage, sweet Italian-style
- 1⁄2 cup reduced-sodium chicken broth
- 4 celery ribs, coarsely chopped
- 1 medium onion, coarsely chopped
- 1 bosc pear, coarsely chopped
- 1 tablespoon fresh sage, chopped
- 1 large egg, lightly beaten
- 1⁄4 cup fresh parsley, chopped
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
directions
- Heat oven to 350°F Lightly oil a 9-by 13-inch baking dish. Place bread crumbs in a large bowl.
- Remove sausage from the casings and break into 1/2-inch pieces. Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Add sausage and cook until browned, about 3 minutes. Transfer to the bowl with bread cubes.
- Return the skillet to the heat. Add 2 tablespoons of the broth and, using a wooden spoon, scrape and browned bits of sausage from the bottom of the skillet. Add remaining 2 teaspoons oil, celery and onion; cook until softened, about 6 minutes. Add pear and sage; cook 2 more minutes.
- Transfer vegetable mixture to the bowl with the bread and sausage. Add egg and stir to combine. Add remaining broth, parsley, salt and pepper; mix well. Spread stuffing evenly in baking dish. Bake until top is crispy and stuffing is heated through, about 30 minutes.
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RECIPE SUBMITTED BY
My name is Sandra Bins. I am from Georgetown, TX. I have 2 sons, ages 5 and 11. I have been married for 4 years but we have been together for 15 years. Most of my cooking I have picked up from my mother and grandmother. They did not cook new things just the same ones over and over. When I got my own place and started to experiment, I learned that I can really make things turn out quite well. I love cookbooks, I don't really have a favorite one, more like a favorite 10. I like to take a recipe and find the variations in other cookbooks and mix things up. My husband, who is from Austin, Texas, likes things spicy and a little wild. But I tend to keep things a little mild. My sons like the fact that there is always something new on the table. We eat as a family every night no matter what. If there is something that my kids don't like, there is always hot pockets....lol. I love to cook mostly on the stove top. I am not a baker, but on occasion I can cook a mean casserole. I try not to depend on casseroles, they are loaded with fat and tend to really heat the house up. For fun my family likes to hike and bike. I am a stay at home mom/assistant cub master. I like what I do but as soon as my youngest starts school I am going back to work.
