Pear, Chestnut and Sage Dressing/Stuffing Recipe

Name: Pear, Chestnut and Sage Dressing/Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, finely diced; 1 large carrot, finely diced; 3 stalks celery, finely diced; 12 lb butter, melted; 2 bosc pears, peeled and diced; 1 cup fresh chestnuts, peeled and chopped; 8 ounces breakfast sausage, cooked and drained; ½ cup fresh parsley, chopped,to taste; ½ cup fresh sage leaf, chopped; 8 cups rustic country bread, 1/2 inch dice (I use whole wheat bread); 3 -4 cups turkey broth or 3 -4 cups chicken stock; salt and black pepper

Servings: persons

1 large onion, finely diced
1 large carrot, finely diced
3 stalks celery, finely diced
12 lb butter, melted
2 bosc pears, peeled and diced
1 cup fresh chestnuts, peeled and chopped
8 ounces breakfast sausage, cooked and drained
½ cup fresh parsley, chopped,to taste
½ cup fresh sage leaf, chopped
8 cups rustic country bread, 1/2 inch dice (I use whole wheat bread)
3 -4 cups turkey broth or 3 -4 cups chicken stock
salt and black pepper

1
Preheat oven to 350 degrees.
2
Saute the onion, carrot and celery over low heat in butter until soft, about 8 minutes.
3
Combine the pears, chestnuts, sausage, herbs and bread in a large bowl.
4
Add the sauteed vegetables and butter to the bowl.
5
Lightly toss.
6
Add enough stock (a little at a time) to lightly moisten the bread without allowing it to become soggy.
7
Handle the dressing gently when mixing.
8
Season to taste with the salt and pepper, being especially generous with the black pepper.
9
Spoon the dressing into a buttered 9x13 baking pan and cover with foil.
10
Bake for about 45 minutes.
11
Remove the foil and bake for an additional 15 minutes or until the temperature of the dressing reaches 160 degrees.
12
Serve immediately.

9924

kcal

Calories

1106

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large onion, finely diced, 1 large carrot, finely diced, 3 stalks celery, finely diced, 12 lb butter, melted, and more.

Yes, Pear, Chestnut and Sage Dressing/Stuffing falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pear, Chestnut and Sage Dressing/Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions