Best 2 Sausage Pear Stuffing Recipes

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Embark on a culinary journey with our tantalizing Sausage Pear Stuffing, a delightful fusion of flavors that will elevate your holiday feasts. This delectable stuffing combines the savory goodness of sausage with the sweet and juicy crunch of pears, creating a harmonious balance of flavors. Our collection of recipes offers a variety of options to suit your preferences, whether you favor a classic sausage stuffing or a more adventurous stuffing with a touch of tangy cranberries or the nutty flavor of walnuts. Each recipe is carefully crafted to ensure a moist, flavorful stuffing that complements your main course perfectly. From the traditional to the innovative, our Sausage Pear Stuffing recipes will leave you and your guests craving more.

Let's cook with our recipes!

SAUSAGE PEAR STUFFING



Sausage Pear Stuffing image

Firm pears such as Bosc or Anjou stand up well to baking and make a delicious foil for Italian sausage in this sweet-and-savory stuffing.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 2h

Yield Makes 14 cups

Number Of Ingredients 14

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

Steps:

  • 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.

SAUSAGE, PEAR AND PARSNIP STUFFING



Sausage, Pear and Parsnip Stuffing image

Categories     Egg     Side     Bake     Thanksgiving     Stuffing/Dressing     Pear     Sausage     Leek     Parsnip     Fall     Sage     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 12

Number Of Ingredients 11

1 1-pound loaf unsliced egg bread, crust trimmed, bread cut into 1/2- to 3/4-inch cubes (about 12 cups)
2 cups 1/4-inch cubes peeled parsnips (about 5 medium)
1 pound breakfast-style bulk sausage
6 tablespoons (about) unsalted butter, melted
3 cups chopped leeks (white and pale green parts only)
1 cup chopped dried pears
2 tablespoons chopped fresh sage
3/4 teaspoon ground nutmeg
1 1/2 pounds under-ripe Anjou pears, unpeeled, halved, cored, cut into 1/2-inch cubes (about 4 1/2 cups)
1 cup plus additional canned low-salt chicken broth
5 large eggs, beaten to blend

Steps:

  • Preheat oven to 350°F. Place bread cubes on large rimmed baking sheet. Toast in oven until just beginning to color, about 10 minutes. Cool on sheet. Transfer to large bowl. Maintain oven temperature. Steam parsnips over boiling water until tender, about 4 minutes.
  • Sauté sausage in heavy large pot set over medium-high heat until brown and cooked through, breaking into small pieces with back of spoon, about 7 minutes. Transfer sausage to strainer set over bowl. Add enough melted butter to sausage drippings to measure 6 tablespoons; add to pot. Heat over medium-low heat. Add leeks, dried pears, sage, nutmeg and parsnips to pot and sauté until leeks are tender but not brown, about 10 minutes. Transfer to medium bowl; stir in sausage.
  • Heat 2 tablespoons melted butter in same pot over medium-high heat. Add fresh pears and sauté until golden brown, about 15 minutes. Transfer to bowl with parsnip mixture. Add 1 cup broth to same pot and boil until reduced almost to glaze, scraping up browned bits, about 5 minutes. Add to parsnip mixture. (Can be prepared 1 day ahead. Cover bread and parsnip mixture separately. Store bread at room temperature. Refrigerate parsnip mixture.) Add parsnip mixture to bread. Season with salt and pepper. Mix eggs into stuffing.
  • To bake stuffing in turkey:
  • Loosely fill main cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 25 to 30 minutes. Uncover and bake until top is slightly crisp and golden, about 15 to 20 minutes.
  • To bake all of stuffing in baking dish:
  • Preheat oven to 350°F. Generously butter 13 x 9 x 2-inch glass baking dish. Add enough broth to stuffing to moisten (about 3/4 to 1 cup). Transfer stuffing to prepared dish. Cover with butter foil, buttered side down; bake until heated through, about 30 to 35 minutes. Uncover and bake until top is slightly crisp and golden, about 20 to 25 minutes longer.

Tips:

  • Choose high-quality ingredients: Use the best quality sausage, pears, and other ingredients you can find. This will make a big difference in the flavor of your stuffing.
  • Don't overcook the stuffing: Overcooked stuffing is dry and crumbly. Cook it just until it is heated through in the center.
  • Stuff the turkey loosely: Don't pack the stuffing tightly into the turkey, or it will be dense and dry. Instead, stuff it loosely so that there is some air circulation.
  • Roast the turkey breast-side up: This will help the stuffing to cook evenly.
  • Let the turkey rest before carving: This will allow the juices to redistribute throughout the bird, making it more moist and flavorful.

Conclusion:

Sausage pear stuffing is a delicious and flavorful addition to any Thanksgiving feast. It is easy to make and can be tailored to your own taste preferences. Whether you like it sweet, savory, or somewhere in between, there is a sausage pear stuffing recipe out there for you. So experiment and find the one that you love.

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