Sausage, Pear and Parsnip Stuffing Recipe

Name: Sausage, Pear and Parsnip Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1-pound loaf unsliced egg bread, crust trimmed, bread cut into 1/2- to 3/4-inch cubes (about ½ cups); 2 cups 1/4-inch cubes peeled parsnips (about 5 medium); 1 pound breakfast-style bulk sausage; 6 tablespoons (about) unsalted butter, melted; 3 cups chopped leeks (white and pale green parts only); 1 cup chopped dried pears; 2 tablespoons chopped fresh sage; 3/4 teaspoon ground nutmeg; 1 1/2 pounds under-ripe Anjou pears, unpeeled, halved, cored, cut into 1/2-inch cubes (about 4 1/2 cups); 1 cup plus additional canned low-salt chicken broth; 5 large eggs, beaten to blend

Servings: persons

1 1-pound loaf unsliced egg bread, crust trimmed, bread cut into 1/2- to 3/4-inch cubes (about ½ cups)
2 cups 1/4-inch cubes peeled parsnips (about 5 medium)
1 pound breakfast-style bulk sausage
6 tablespoons (about) unsalted butter, melted
3 cups chopped leeks (white and pale green parts only)
1 cup chopped dried pears
2 tablespoons chopped fresh sage
3/4 teaspoon ground nutmeg
1 1/2 pounds under-ripe Anjou pears, unpeeled, halved, cored, cut into 1/2-inch cubes (about 4 1/2 cups)
1 cup plus additional canned low-salt chicken broth
5 large eggs, beaten to blend

1
Preheat oven to 350F.
2
Place bread cubes on large rimmed baking sheet.
3
Toast in oven until just beginning to color, about 10 minutes.
4
Cool on sheet.
5
Transfer to large bowl.
6
Maintain oven temperature.
7
Steam parsnips over boiling water until tender, about 4 minutes.
8
Saute sausage in heavy large pot set over medium-high heat until brown and cooked through, breaking into small pieces with back of spoon, about 7 minutes.
9
Transfer sausage to strainer set over bowl.
10
Add enough melted butter to sausage drippings to measure 6 tablespoons; add to pot.
11
Heat over medium-low heat.
12
Add leeks, dried pears, sage, nutmeg and parsnips to pot and saute until leeks are tender but not brown, about 10 minutes.
13
Transfer to medium bowl; stir in sausage.
14
Heat 2 tablespoons melted butter in same pot over medium-high heat.
15
Add fresh pears and saute until golden brown, about 15 minutes.
16
Transfer to bowl with parsnip mixture.
17
Add 1 cup broth to same pot and boil until reduced almost to glaze, scraping up browned bits, about 5 minutes.
18
Add to parsnip mixture.
19
(Can be prepared 1 day ahead.
20
Cover bread and parsnip mixture separately.
21
Store bread at room temperature.
22
Refrigerate parsnip mixture.)
23
Add parsnip mixture to bread.
24
Season with salt and pepper.
25
Mix eggs into stuffing.
26
Loosely fill main cavity with stuffing.
27
Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing).
28
Generously butter glass baking dish.
29
Spoon remaining stuffing into prepared dish.
30
Cover with buttered foil, buttered side down.
31
Bake stuffing in dish alongside turkey until heated through, about 25 to 30 minutes.
32
Uncover and bake until top is slightly crisp and golden, about 15 to 20 minutes.
33
Preheat oven to 350F.
34
Generously butter 13 x 9 x 2-inch glass baking dish.
35
Add enough broth to stuffing to moisten (about 3/4 to 1 cup).
36
Transfer stuffing to prepared dish.
37
Cover with butter foil, buttered side down; bake until heated through, about 30 to 35 minutes.
38
Uncover and bake until top is slightly crisp and golden, about 20 to 25 minutes longer.

464

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 1-pound loaf unsliced egg bread, crust trimmed, bread cut into 1/2- to 3/4-inch cubes (about ½ cups), 2 cups 1/4-inch cubes peeled parsnips (about 5 medium), 1 pound breakfast-style bulk sausage, 6 tablespoons (about) unsalted butter, melted, and more.

Yes, Sausage, Pear and Parsnip Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sausage, Pear and Parsnip Stuffing

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