This recipe is a case of opposites attracting: The savory rye bread and sausages meet up with the sweet pears and chestnuts, and sparks fly.
Serves 10 to 12 (serving size: 3/4 cup)
1. Preheat oven to 350°. Heat oil in a large frying pan over high heat. Add sausage and cook, stirring occasionally, until browned, about 7 minutes. Put sausage in a large bowl. Add bread, pears, and chestnuts.
2. Mix broth, eggs, salt, and thyme in a second bowl and pour over bread mixture, tossing gently to mix. Transfer mixture to a greased 9- by 13-in. baking dish.
3. Bake stuffing until firm to the touch and starting to brown on top, about 45 minutes.
Note: Nutritional analysis is per serving.