1-lb. loaf rustic country bread, torn into 1/2-inch pieces
1/2 lb. pork breakfast sausage, casings removed
1 Tbsp. unsalted butter
1 large yellow onion, cut into 1/2-inch dice
1 large carrot, cut into 1/2-inch dice
3 celery stalks, cut into 1/2-inch dice
1 Bosc pear, cored and cut into 1/2-inch dice
1 c. peeled and chopped steamed or roasted chestnuts
1/3 c. finely chopped fresh flat-leaf parsley
1/3 c. chopped fresh sage
4 Tbsp. (1/2 stick) unsalted butter, melted
4 c. chicken or turkey stock
salt and freshly ground pepper, to taste
Instructions
Spread the bread out on a baking sheet and let dry overnight. Preheat oven to 375 degrees F. Butter a large, shallow baking dish. In a large saute' pan over medium heat, brown the sausage, stirring and crumbling with a fork, until cooked through, 5-6 minutes. Transfer to a large bowl. In the same pan, melt 1 Tbsp. butter and add the onion, carrot, celery and pear. Saute' stirring occasionally, until tender, 7-8 minutes. Transfer the mixture to the bowl with the sausage. Add the chestnuts, parsley, sage, melted butter, stock, salt and pepper and stir to mix. Add the bread and stir to mix well.
Transfer the dressing to the prepared baking dish and bake until golden and crispy, about 1 hour. Serves 10-12.
Note- If desired, you can pack the dressing loosely in the body and neck cavities of the turkey. Secure the neck flap with kitchen string or pin it to the back with toothpicks or trussing pins. Tying the legs together will help hold the stuffing in the body covity. For turkeys wighing 16lbs. or less, add 30 minutes to the total roasting time. For turkeys weighing more than 16 lb., add 1 hour to the total roasting time
Originally Submitted
11/12/2009
0 Out of 5 from
0 reviews
You can add this Pear, Chestnut and Sage Dressing recipe to your own private DesktopCookbook.
