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Sourdough Stuffing with Pears and Sausage

Yield

12 servings (serving size: about 3/4 cup)

Sourdough bread gives the stuffing a tangier flavor than French bread, but you can use the latter in a pinch.

Ingredients

  • 8 cups (1/2-inch) cubed sourdough bread (about 12 ounces)
  • 1 pound turkey Italian sausage
  • Cooking spray
  • 5 cups chopped onion (about 2 pounds)
  • 2 cups chopped celery
  • 1 cup chopped carrot
  • 1 (8-ounce) package presliced mushrooms
  • 2 cups (1/2-inch) cubed peeled Bartlett pear (about 2 medium)
  • 1 1/2 tablespoons chopped fresh basil
  • 2 teaspoons chopped fresh tarragon
  • 1 teaspoon salt
  • 1 1/2 cups fat-free, less-sodium chicken broth
  • 1/2 teaspoon freshly ground black pepper

Nutrition Information

  • calories 199
  • caloriesfromfat 24 %
  • fat 5.2 g
  • satfat 1.6 g
  • monofat 1.5 g
  • polyfat 1 g
  • protein 10.7 g
  • carbohydrate 28.6 g
  • fiber 3.4 g
  • cholesterol 23 mg
  • iron 1.8 mg
  • sodium 684 mg
  • calcium 54 mg

How to Make It

  1. Preheat oven to 425°.

  2. Arrange bread in a single layer on a baking sheet. Bake at 425° for 9 minutes or until golden. Place in a large bowl.

  3. Remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage, and cook for 8 minutes or until browned, stirring to crumble. Add sausage to bread cubes, tossing to combine. Set aside.

  4. Return pan to medium-high heat. Add onion, celery, and carrot; sauté 10 minutes or until onion begins to brown. Stir in mushrooms; cook 4 minutes. Stir in pear, basil, tarragon, and salt; cook 4 minutes or until pear begins to soften, stirring occasionally. Add pear mixture to bread mixture, tossing gently to combine. Stir in broth and pepper.

  5. Place bread mixture in a 13 x 9-inch baking dish coated with cooking spray; cover with foil. Bake at 425° for 20 minutes. Uncover; bake stuffing an additional 15 minutes or until top of stuffing is crisp.