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.
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
How to Make It
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.
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.
Bake stuffing until firm to the touch and starting to brown on top, about 45 minutes.