Sausage Pear Pecan Stuffing

If you have around 1 hour and 10 minutes to spend in the kitchen, Sausage Pear Pecan Stuffing might be a spectacular gluten free and primal recipe to try. This recipe makes 8 servings with 361 calories, 11g of protein, and 31g of fat each. For $1.31 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Thanksgiving. It works well as an affordable side dish. A mixture of black pepper, chicken stock, heavy cream, and a handful of other ingredients are all it takes to make this recipe so tasty. 17 people found this recipe to be scrumptious and satisfying. It is brought to you by Jessica Gavin. Overall, this recipe earns a solid spoonacular score of 48%. Similar recipes include Brioche-Pear Stuffing With Italian Sausage and Almonds, Turkey with Sausage-Pecan Stuffing, and sausage, apple, and pecan stuffing.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 50 minutes

 

Ingredients:

¼ teaspoon black pepper

1 ½ cups turkey or chicken stock

1 tablespoon chopped fresh sage

1 tablespoon chopped fresh thyme

2 cloves garlic, minced

3 tablespoons heavy cream

1 pound sweet Italian sausage (chicken or pork), casings removed

1 tablespoon olive oil

2 pears (Bosc or Anju), peeled, cored, diced into ½-inch cubes

1 cup chopped pecans

¼ teaspoon salt

Equipment:

baking sheet

oven

frying pan

bowl

casserole dish

spatula

aluminum foil

Cooking instruction summary:

Heat oven to 400F. Distribute challah bread cubes in one layer over 2 baking sheets. Bake for 8 minutes, stirring at 4 minutes, until lightly browned. Transfer to a large bowl.Meanwhile, heat a skillet over medium-high heat with 1 tablespoon olive oil. Add sausage, breaking apart with a spoon. Cook for 5 to 7 minutes, until browned. Reduce heat to medium.Stir in onions and garlic; cook for 5 minutes. Add pears and cook for 2 minutes. Stir in stock, scraping bottom, of pan to release brown bits. Mix in pecans, thyme, sage, salt and pepper. Turn off heat and stir in cream.Pour mixture into bowl with challah bread, stir until well combined. Transfer to an 11 x 7 x 2-inch casserole dish, pressing down a bit with a spatula. Place dish on a large sheet pan. Cover dish with aluminum foil and transfer sheet pan to the oven. Bake for 20 minutes. Uncover and bake another 5 minutes. Serve warm.

 

Step by step:


1. Heat oven to 400F. Distribute challah bread cubes in one layer over 2 baking sheets.

2. Bake for 8 minutes, stirring at 4 minutes, until lightly browned.

3. Transfer to a large bowl.Meanwhile, heat a skillet over medium-high heat with 1 tablespoon olive oil.

4. Add sausage, breaking apart with a spoon. Cook for 5 to 7 minutes, until browned. Reduce heat to medium.Stir in onions and garlic; cook for 5 minutes.

5. Add pears and cook for 2 minutes. Stir in stock, scraping bottom, of pan to release brown bits.

6. Mix in pecans, thyme, sage, salt and pepper. Turn off heat and stir in cream.

7. Pour mixture into bowl with challah bread, stir until well combined.

8. Transfer to an 11 x 7 x 2-inch casserole dish, pressing down a bit with a spatula.

9. Place dish on a large sheet pan. Cover dish with aluminum foil and transfer sheet pan to the oven.

10. Bake for 20 minutes. Uncover and bake another 5 minutes.

11. Serve warm.


Nutrition Information:

Quickview
361k Calories
10g Protein
31g Total Fat
11g Carbs
14% Health Score
Limit These
Calories
361k
18%

Fat
31g
48%

  Saturated Fat
8g
55%

Carbohydrates
11g
4%

  Sugar
5g
6%

Cholesterol
52mg
17%

Sodium
554mg
24%

Get Enough Of These
Protein
10g
22%

Copper
2mg
127%

Manganese
0.72mg
36%

Vitamin B1
0.43mg
29%

Selenium
15µg
22%

Vitamin B3
2mg
14%

Phosphorus
138mg
14%

Vitamin B6
0.25mg
13%

Zinc
1mg
12%

Fiber
2g
11%

Vitamin B2
0.17mg
10%

Potassium
309mg
9%

Vitamin B12
0.53µg
9%

Iron
1mg
8%

Magnesium
31mg
8%

Vitamin C
4mg
6%

Vitamin B5
0.44mg
4%

Calcium
38mg
4%

Vitamin E
0.55mg
4%

Vitamin K
3µg
4%

Folate
13µg
3%

Vitamin A
144IU
3%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Hearty Meaty Fall Soup
Sweet and Sour Spareribs
Peppernut Snowmen Cookies
Chocolate Souffle with Vanilla Cream
Strawberry Cheesecake Parfaits
Cranberry Walnut Tart
Mesclun with Glazed Pecans, Goat Cheese and Dijon-Mustard Vinaigrette
Chocolate Bread Pudding with Two Chocolate Sauces & Almond Bark
Goto (beef tripe) congee
Overnight Injera
Food Trivia

California is the world's 5th largest supplier of food.

Food Joke

How can you tell the difference between a can of chicken soup and a can of tomato soup? Read the label.

Popular Recipes
Bacon Corn Dip

Damn Delicious

Carrot & coriander soup

BBC Good Food

Loquat Pie

Foodista

Mum's Everyday Red Lentils

Foodnetwork

Millionaire Shortbread Cookies

Foodnetwork