Sourdough Stuffing with Pears and Sausage

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

Yield: 12 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 199
  • Calories from fat: 24%
  • Fat: 5.2g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 1g
  • Protein: 10.7g
  • Carbohydrate: 28.6g
  • Fiber: 3.4g
  • Cholesterol: 23mg
  • Iron: 1.8mg
  • Sodium: 684mg
  • Calcium: 54mg

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

Preparation

  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.
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