Pear and Hazelnut Dressing

Southern Living
Pear and hazelnut dressing is an amazing and flavorful side dish that you'll make year after year. Serve with roast turkey for the perfect Thanksgiving spread.
Makes 12 servings


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1 pound ground pork sausage
4 stalks celery, sliced
1 large onion, chopped
1/2 cup butter or margarine, melted
2 large red pears, chopped
4 cloves garlic, minced
1 (16-ounce) loaf day-old French bread, cubed
2 large sweet red peppers, chopped
1 cup toasted, chopped hazelnuts
3 tablespoons chopped fresh sage
2 teaspoons coarsely ground pepper
1 1/2 cups turkey or chicken broth


Brown pork sausage in a large skillet, stirring until it crumbles. Drain sausage on paper towels. Discard drippings.

Cook celery and onion in butter in large skillet over medium-high heat, stirring constantly, until tender. Add chopped pear and garlic; cook, stirring constantly, until pear is tender. Remove pear mixture from heat.

Place French bread cubes in a large bowl. Stir in sausage, pear mixture, sweet pepper, and next 3 ingredients. Add broth, stirring gently. Spoon into a lightly greased 13- x 9- x 2-inch baking dish. Bake, uncovered, at 350° for 40 minutes.

Created date

February 2003