This is the best stuffing I've ever had. Strong flavors without being excessively heavy. I recommend cutting the bread up on the smaller side so you get a better blend of ingredients.
Sourdough Stuffing with Pears and Sausage
More From Cooking Light
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
- 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.
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