Rye Stuffing with Italian Sausage, Pears, and Chestnuts

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

Preparation

1. 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. 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. 3. Bake stuffing until firm to the touch and starting to brown on top, about 45 minutes.
4. Note: Nutritional analysis is per serving.