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Sausage, Pear and Pecan Stuffing

Sausage, Pear and Pecan Stuffing

Nutrition Facts
  • cal. (kcal) 316
Sausage, Pear and Pecan Stuffing
  • Makes: 8 servings
  • Yield: servings
  • Prep: 20 mins
  • Bake: 33 mins at 400°F
  • Cook: 12 mins
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by 2 people
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Ingredients

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  • 1 loaf (about 12 oz) challah, cut into 1/2-inch cubes
  • 1/2 pound sweet Italian sausage, casings removed
  • 2 pears (Bosc or Anjou), peeled, cored and diced
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 cups unsalted turkey or chicken stock
  • 1 cup chopped pecans
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh sage
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper

Directions

  1. Heat oven to 400 degrees . Distribute challah cubes in one layer over 2 sided baking sheets. Bake for 8 minutes, until lightly browned. Transfer to a large bowl.
  2. Meanwhile, heat a skillet over medium-high heat. Add sausage, breaking apart with a spoon. Cook for 5 to 7 minutes, until browned. Reduce heat to medium. Stir in pears, onion and garlic; cook for 5 minutes. Stir in stock, scraping bottom of pan to release brown bits. Mix in pecans, thyme, sage, salt and pepper. Pour mixture into bowl with challah; stir until well combined. Transfer to a 13 x 9 x 2-inch casserole dish, pressing down a bit with a spatula. Cover dish with aluminum foil and bake at 400 degrees for 20 minutes. Uncover and bake another 5 minutes.

Nutrition Information for Sausage, Pear and Pecan Stuffing

Servings Per Recipe: 8
PER SERVING: 316 cal., 18 g total fat (3 g sat. fat), 53 mg chol., 616 mg sodium, 33 g carb. (3 g fiber), 10 g pro.