Reviews (2) Add Rating & Review 719 Ratings 5 star values: 120 4 star values: 103 3 star values: 285 2 star values: 169 1 star values: 42 Martha Stewart Member Rating: 1 stars 11/22/2018 This was a 5 star recipe. Got rave reviews from all in attendance today for Thanksgiving dinner!!!! Bravo!!! Martha Stewart Member Rating: 5 stars 11/30/2013 My husband found and made this and it was SO incredibly delicious that we will NOT wait until another Thanksgiving to have it again. I think the pears and sausage were key in making it so spectacular. It made way too much for our small turkey so we put the additional in a large 11x13 baking dish and I said "there is no way we will ever finish that" and here it is the Saturday after Thanksgiving and we only have one serving left - we may have to battle to see who gets it!
Back to Sausage Pear Stuffing All Reviews for Sausage Pear Stuffing - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 1 hr 10 mins total: 2 hrs Servings: 8 Yield: Makes 14 cups sausage-stuffing-0109-d110470.jpg
Ingredients Ingredient Checklist 1 loaf day-old rustic bread, dark, hard crusts removed and bread cut into 1/2-inch cubes (about 12 cups) 1 stick unsalted butter, cut into pieces, plus more for baking dish 1 1/2 large onions, chopped (about 3 cups) 2 small leeks, trimmed, thinly sliced into half-moons, and rinsed well (about 3 cups) 3 stalks celery, chopped (about 1 1/4 cups) 1 large fennel bulb, chopped (about 2 cups) 12 to 14 ounces firm-ripe Bosc or Anjou pears (about 3), chopped (about 3 cups) Coarse salt and freshly ground pepper 2 tablespoons finely chopped fresh rosemary leaves 2 tablespoons finely chopped fresh sage leaves 1 pound sweet Italian sausage, removed from casings 2 cups Easy Turkey Stock 2 large eggs, lightly beaten 3/4 cup chopped fresh flat-leaf parsley leaves
Gallery Read the full recipe after the video.
Recipe Summary prep: 1 hr 10 mins total: 2 hrs Servings: 8 Yield: Makes 14 cups sausage-stuffing-0109-d110470.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 1 hr 10 mins total: 2 hrs Servings: 8 Yield: Makes 14 cups
Recipe Summary
prep: 1 hr 10 mins total: 2 hrs
Servings: 8 Yield: Makes 14 cups
prep: 1 hr 10 mins
total: 2 hrs
prep:
1 hr 10 mins
total:
2 hrs
Servings: 8
Yield: Makes 14 cups
8
Makes 14 cups
sausage-stuffing-0109-d110470.jpg
sausage-stuffing-0109-d110470.jpg
Ingredients
Ingredients
- 1 loaf day-old rustic bread, dark, hard crusts removed and bread cut into 1/2-inch cubes (about 12 cups) 1 stick unsalted butter, cut into pieces, plus more for baking dish 1 1/2 large onions, chopped (about 3 cups) 2 small leeks, trimmed, thinly sliced into half-moons, and rinsed well (about 3 cups) 3 stalks celery, chopped (about 1 1/4 cups) 1 large fennel bulb, chopped (about 2 cups) 12 to 14 ounces firm-ripe Bosc or Anjou pears (about 3), chopped (about 3 cups) Coarse salt and freshly ground pepper 2 tablespoons finely chopped fresh rosemary leaves 2 tablespoons finely chopped fresh sage leaves 1 pound sweet Italian sausage, removed from casings 2 cups Easy Turkey Stock 2 large eggs, lightly beaten 3/4 cup chopped fresh flat-leaf parsley leaves
Directions
Preheat oven to 350 degrees. Spread bread cubes on a rimmed baking sheet and bake until crisped but not golden, about 10 minutes. Let cool. In a 14-inch straight-sided skillet (or 2 large skillets), melt butter over medium-high heat. Add onions, leeks, celery, fennel, and pears; season with salt and pepper. Cook, stirring occasionally, until vegetables and pears are softened and start to turn golden, about 15 minutes. Stir in rosemary and sage.
Meanwhile, cook sausage in a skillet over medium heat, stirring occasionally and breaking into large crumbles, until browned and cooked through, about 10 minutes. Drain on paper towels. Stir into vegetable mixture, then transfer to a large bowl. Add bread cubes and toss well. Drizzle stock over mixture, add eggs and parsley, and toss to combine well. Season with 2 teaspoons salt and 1/2 teaspoon pepper. Use 10 cups stuffing to fill bird; place remainder in a buttered 8-inch-square baking dish. After turkey is out of oven, bake at 350 degrees until heated through and top is browned, 40 to 45 minutes.
Reviews (2)
Add Rating & Review 719 Ratings 5 star values: 120 4 star values: 103 3 star values: 285 2 star values: 169 1 star values: 42
Martha Stewart Member Rating: 1 stars 11/22/2018 This was a 5 star recipe. Got rave reviews from all in attendance today for Thanksgiving dinner!!!! Bravo!!! Martha Stewart Member Rating: 5 stars 11/30/2013 My husband found and made this and it was SO incredibly delicious that we will NOT wait until another Thanksgiving to have it again. I think the pears and sausage were key in making it so spectacular. It made way too much for our small turkey so we put the additional in a large 11x13 baking dish and I said "there is no way we will ever finish that" and here it is the Saturday after Thanksgiving and we only have one serving left - we may have to battle to see who gets it!
Reviews (2)
Add Rating & Review 719 Ratings 5 star values: 120 4 star values: 103 3 star values: 285 2 star values: 169 1 star values: 42
Add Rating & Review
719 Ratings 5 star values: 120 4 star values: 103 3 star values: 285 2 star values: 169 1 star values: 42
719 Ratings 5 star values: 120 4 star values: 103 3 star values: 285 2 star values: 169 1 star values: 42
719 Ratings 5 star values: 120 4 star values: 103 3 star values: 285 2 star values: 169 1 star values: 42
5 star values: 120 4 star values: 103 3 star values: 285 2 star values: 169 1 star values: 42
Martha Stewart Member Rating: 1 stars 11/22/2018 This was a 5 star recipe. Got rave reviews from all in attendance today for Thanksgiving dinner!!!! Bravo!!! Martha Stewart Member Rating: 5 stars 11/30/2013 My husband found and made this and it was SO incredibly delicious that we will NOT wait until another Thanksgiving to have it again. I think the pears and sausage were key in making it so spectacular. It made way too much for our small turkey so we put the additional in a large 11x13 baking dish and I said "there is no way we will ever finish that" and here it is the Saturday after Thanksgiving and we only have one serving left - we may have to battle to see who gets it!Martha Stewart Member
Rating: 1 stars 11/22/2018
This was a 5 star recipe. Got rave reviews from all in attendance today for Thanksgiving dinner!!!! Bravo!!!
Rating: 1 stars
Rating: 5 stars 11/30/2013
My husband found and made this and it was SO incredibly delicious that we will NOT wait until another Thanksgiving to have it again. I think the pears and sausage were key in making it so spectacular. It made way too much for our small turkey so we put the additional in a large 11x13 baking dish and I said “there is no way we will ever finish that” and here it is the Saturday after Thanksgiving and we only have one serving left - we may have to battle to see who gets it!
Rating: 5 stars
All Reviews for Sausage Pear Stuffing
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Sausage Pear Stuffing
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
