Sausage, Pear and Pecan Stuffing

Sausage, Pear and Pecan Stuffing
Servings: 8 Yield: servings Prep 20 mins Bake 400°F 33 mins Cook 12 mins


  • 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

Make It

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 Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 316, Fat, total (g): 18, chol. (mg): 53, sat. fat (g): 3, carb. (g): 33, fiber (g): 3, pro. (g): 10, sodium (mg): 616, Percent Daily Values are based on a 2,000 calorie diet.