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Photo: Annabelle Breakey; Styling: Karen Shinto Photo by: Photo: Annabelle Breakey; Styling: Karen Shinto

Rye Stuffing with Italian Sausage, Pears, and Chestnuts

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.

Sunset NOVEMBER 2010

  • Yield: Serves 10 to 12 (serving size: 3/4 cup)
  • Total: 1 Hour, 10 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 293
  • Calories from fat: 54%
  • Protein: 11g
  • Fat: 18g
  • Saturated fat: 5.2g
  • Carbohydrate: 25g
  • Fiber: 3.4g
  • Sodium: 717mg
  • Cholesterol: 68mg

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Rye Stuffing with Italian Sausage, Pears, and Chestnuts Recipe