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.
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
How to Make It
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.