Description
Sausage Dressing with Pears is hands down my favorite Thanksgiving side dish for 5 years and counting! You’ll never make another recipe after this one.
Ingredients
Scale
- 1 large loaf day-old sourdough bread, cut into 1/2-inch cubes (about 12 cups)
- 1 stick unsalted butter (affiliate), cut into pieces, plus more for baking dish
- 1 1/2 large onions, chopped (about 3 c)
- 2 small leeks, trimmed, thinly sliced into half-moons, and rinsed well (about 3 cups)
- 3 stalks celery, chopped (about 1 1/4 cups)
- 3 firm-ripe pears, chopped (about 3 cups)
- 2 teaspoons coarse salt
- 1 teaspoon coarse black pepper
- 2 tablespoons finely chopped fresh rosemary leaves
- 2 tablespoons finely chopped fresh sage leaves
- 1/2 cup chopped Italian parsley
- 1 1/2 lbs sweet Italian sausage, removed from casings
- 2 ½ cups chicken broth (affiliate)
Instructions
- Preheat the oven to 300 degrees. Spread bread cubes around baking sheets and bake until dried out.
- In a large pot over medium heat, cook sausage in 2 tablespoons butter. Break it up into small pieces and brown.
- Remove the sausage from the pot, drain off most of the fat, and melt the remaining butter. Cook onions, celery, and leeks until soft and translucent. Add salt and pepper.
- Stir in the pears and herbs, add back the sausage. Add ½ cup chicken broth and cook for 2-3 more minutes. Add in the bread cubes and stir in the remaining chicken broth until the desired texture is reached.
- Heat oven to 425. Grease a 9×13 deep casserole dish with butter and add the stuffing. Place pats of butter on the top. Bake for 30-45 minutes until the edges are crispy.
Notes
**Recipe slightly adapted from WITH A PLUM
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- Prep Time: 30 mins
- Cook Time: 45 mins