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1
Preheat oven to 325u00b0F. Bake bread cubes & biscuts on 2 large rimmed baking sheets until lightly toasted, about 10 minutes.
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2
Saute sausage until cooked through - crumble. Using slotted spoon, transfer to bowl.
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3
Cook bacon until crisp, drain & transfer to bowl with sausage; add bread.
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4
Leave bacon fat in pan, add 1/4 butter.
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5
Add onions, celery & garlic to same skillet and saute until brown; transfer to bowl with bread.
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6
Melt 1/8 cup butter in same skillet over medium-high heat. Add apples, saute 5 minutes, add apple brandy & continue cooking until tender & liquid has evaporated, about 8 minutes total; mix into stuffing.
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7
Melt 1/8 cup butter in same skillet over medium-high heat. Add pears, saute 5 minutes, add pear brandy & continue cooking until tender & liquid has evaporated, about 8 minutes total; mix into stuffing.
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8
Beat eggs with 3 cups chicken/turkey stock, add to bread mixture. Bread mixture should be very moist, add more stock if needed.
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9
Add sage & thyme & season with salt and pepper.
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10
Butter 2 13x10x2-inch glass baking dishs. Transfer stuffing to prepared dishes; Cover with foil.
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11
Preheat oven to 350u00b0F. Bake stuffing covered until heated through, about 1 hour & stuffing is no longer 'wet' (knife inserted in center comes out clean.) Uncover and dot with remaining 1/4 cup butter. Bake until top begins to brown, about 15 minutes.
