Sourdough Stuffing with Pears and Sausage

Sourdough Stuffing with Pears and Sausage Recipe
Sourdough bread gives the stuffing a tangier flavor than French bread, but you can use the latter in a pinch.


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

Recipe from

Cooking Light

Nutritional 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


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


Preheat oven to 425°.

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

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.

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.

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.

David Bonom,

Cooking Light

November 2005
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