Rating: 4.5 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

David Bonom
Recipe by Cooking Light November 2005

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

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Directions

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  • Preheat oven to 425°.

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  • 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.

Nutrition Facts

199 calories; calories from fat 24%; fat 5.2g; saturated fat 1.6g; mono fat 1.5g; poly fat 1g; protein 10.7g; carbohydrates 28.6g; fiber 3.4g; cholesterol 23mg; iron 1.8mg; sodium 684mg; calcium 54mg.
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