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.

How to Make It

Step 1

Preheat oven to 425°.

Step 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.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

Dougboy's Review

Dosidough
December 07, 2013
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.

gibberj98's Review

smellgar
December 02, 2013
This stuffing is delicious! Even some of the most ardent stuffing haters in the family thought it was amazing. Sure to become a family tradition!

Tnarnold's Review

gibberj98
November 23, 2011
Loved this. Made it last year, and it was so good, I made it again 2 weeks later. I omitted the onions (by preference of my sister) and used less chicken broth in the second batch. The flavors were great and the texture almost perfect. Looking forward to it again this Thanksgiving!

Gwace01's Review

Gwace01
November 21, 2011
The flavors were ok, but somehow my bread turned up really soggy especially on the bottom. I followed the recipe exactly, used 2-3 day old bread and still my bread turned up mushy.

Dosidough's Review

GayleLessmann
November 15, 2010
I love this recipe! This is the one I've gone to over the last couple of years. Serve it as a side to the turkey and mashed potatoes. The leftovers are even better the next day!

Penjoco's Review

Dougboy
February 02, 2010
This was very good.. It seemed like it needed more broth when I was mixing it but it definately doesn't! Filled up my deep dish 9X13.

smellgar's Review

Tnarnold
December 31, 2009
My husband and I really enjoyed this dish. It's a great hearty stuffing. One note - I used freshly baked sourdough. It got pretty gummy where it was exposed to the chicken broth at the bottom of the pan. The chunks on top were nice and crispy, however, next time I would cut down on the broth and use day-old bread.

GayleLessmann's Review

Penjoco
November 27, 2008
My family loves this Stuffing. This is the third year in a row that I have fixed it, and it was a huge hit again (this year with a whole different crowd). People have started asking in advance for me to make it the following year, which I will surely do!