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:
covered percent of daily need
