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Rye Stuffing with Italian Sausage, Pears, and Chestnuts

Photo: Annabelle Breakey; Styling: Karen Shinto
Total time 1 hr, 10 mins
Yield

Serves 10 to 12 (serving size: 3/4 cup)

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.

Ingredients

  • 2 tablespoons olive oil
  • 1 pound Italian sausage, squeezed from casing
  • 1 pound day-old rye bread cubes (from a crusty loaf)
  • 2 pears, cored and sliced
  • 1 cup halved peeled steamed chestnuts
  • 1 1/2 to 2 cups reduced-sodium chicken broth
  • 2 large eggs
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons chopped fresh thyme leaves

Nutrition Information

  • calories 293
  • caloriesfromfat 54 %
  • protein 11 g
  • fat 18 g
  • satfat 5.2 g
  • carbohydrate 25 g
  • fiber 3.4 g
  • sodium 717 mg
  • cholesterol 68 mg

How to Make It

  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.

  4. Note: Nutritional analysis is per serving.