Bread Stuffing with Pears and Sausage
Use Amber's Sprouted Flour Sandwich Bread Recipe or Peggy's Best Batter Bread Recipe (for a gluten-free version) for your bread cubes in this recipe.
Ingredients
- 8 cups bread (about 12 ounces) cubed into 1/2-inch pieces
- 1 pound Italian sausage
- Olive or avocado oil
- 5 cups Organic onion, chopped (about 2 pounds)
- 2 cups Organic celery, chopped
- 1 cup Organic carrot, chopped
- 8 ounces Organic mushrooms, sliced
- 2 cups Organic pears, peeled and cubed (about 2 large pears)
- 1 1/2 tablespoons Fresh basil, chopped (halve if using dried)
- 2 teaspoons Fresh tarragon, chopped (halve if using dried)
- 1 teaspoon sea salt
- 1 1/2 cups Home-made or organic chicken broth
- 1/2 teaspoon Freshly ground black pepper
Servings:
Units:
Instructions
- Preheat oven to 425 degrees F.
- Arrange bread in a single layer on a rimmed baking sheet. Bake for 8-9 minutes until golden. Place in a large bowl.
- Remove casings from sausage. Heat a cast iron skillet over medium-high heat. Brush skillet with olive or avocado oil. Add sausage and cook until browned, stirring to crumble. Add sausage to bread cubes, tossing to combine. Set aside.
- Return pan to medium-high heat. Brush liberally with olive or avocado oil. Add onion, celery, and carrot. Saute 10 minutes or until onion begins to brown. Stir in mushrooms and cook 4 minutes. Stir in pear, basil, tarragon, and salt. Cook about 4 more minutes or until pear begins to soften, stirring occasionally. Add pear mixture to bread mixture, tossing gently to combine. Stir in broth and pepper. Can add more broth to desired texture.
- Place bread mixture in a 13- x 9-inch glass or ceramic dish that's been brushed with olive or avocado oil. Cover dish with parchment paper, then aluminum foil. Bake for 20 minutes. Uncover completely. Bake an additional 15-20 minutes or until top of stuffing is crisp. Yields about 12 servings.
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