Marcus Nilsson
Recipe

Sausage Pear Stuffing

Prep: 1 hr 10 mins
Total: 2 hr
Makes 14 cups

Directions

  • 1Preheat oven to 350 degrees. Spread bread cubes on a rimmed baking sheet and bake until crisped but not golden, about 10 minutes. Let cool. In a 14-inch straight-sided skillet (or 2 large skillets), melt butter over medium-high heat. Add onions, leeks, celery, fennel, and pears; season with salt and pepper. Cook, stirring occasionally, until vegetables and pears are softened and start to turn golden, about 15 minutes. Stir in rosemary and sage.
  • 2Meanwhile, cook sausage in a skillet over medium heat, stirring occasionally and breaking into large crumbles, until browned and cooked through, about 10 minutes. Drain on paper towels. Stir into vegetable mixture, then transfer to a large bowl. Add bread cubes and toss well. Drizzle stock over mixture, add eggs and parsley, and toss to combine well. Season with 2 teaspoons salt and 1/2 teaspoon pepper. Use stuffing to loosely fill bird; place remainder in a buttered baking dish (size will depend on how much stuffing is leftover). After turkey is out of oven, bake at 350 degrees until heated through and top is browned, 40 to 45 minutes.

Ingredients

  • 1 loaf day-old rustic bread, dark, hard crusts removed and bread cut into 1/2-inch cubes (about 12 cups)
  • 1 stick unsalted butter, cut into pieces, plus more for baking dish
  • 1 1/2 large onions, chopped (about 3 cups)
  • 2 small leeks, trimmed, thinly sliced into half-moons, and rinsed well (about 3 cups)
  • 3 stalks celery, chopped (about 1 1/4 cups)
  • 1 large fennel bulb, chopped (about 2 cups)
  • 12 to 14 ounces firm-ripe Bosc or Anjou pears (about 3), chopped (about 3 cups)
  • Coarse salt and freshly ground pepper
  • 2 tablespoons finely chopped fresh rosemary leaves
  • 2 tablespoons finely chopped fresh sage leaves
  • 1 pound sweet Italian sausage, removed from casings
  • 2 cups Turkey Stock
  • 2 large eggs, lightly beaten
  • 3/4 cup chopped fresh flat-leaf parsley leaves

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