Rye Stuffing with Italian Sausage, Pears, and Chestnuts
Photo: Annabelle Breakey; Styling: Karen Shinto
This recipe is a case of opposites attracting: The savory rye bread and sausages meet up with the sweet pears and chestnuts, and sparks fly.
How to Make It
Step 1
1
Preheat oven to 350°. Heat oil in a large frying pan over high heat. Add sausage and cook, stirring occasionally, until browned, about 7 minutes. Put sausage in a large bowl. Add bread, pears, and chestnuts.
Step 2
2
Mix broth, eggs, salt, and thyme in a second bowl and pour over bread mixture, tossing gently to mix. Transfer mixture to a greased 9- by 13-in. baking dish.
Step 3
3
Bake stuffing until firm to the touch and starting to brown on top, about 45 minutes.
Step 4
4
Note: Nutritional analysis is per serving.
Ingredients
2 tablespoons olive oil
1 pound Italian sausage, squeezed from casing
1 pound day-old rye bread cubes (from a crusty loaf)
2 pears, cored and sliced
1 cup halved peeled steamed chestnuts
1 1/2 to 2 cups reduced-sodium chicken broth
2 large eggs
1 teaspoon kosher salt
1 1/2 teaspoons chopped fresh thyme leaves
Directions
Step 1
1
Preheat oven to 350°. Heat oil in a large frying pan over high heat. Add sausage and cook, stirring occasionally, until browned, about 7 minutes. Put sausage in a large bowl. Add bread, pears, and chestnuts.
Step 2
2
Mix broth, eggs, salt, and thyme in a second bowl and pour over bread mixture, tossing gently to mix. Transfer mixture to a greased 9- by 13-in. baking dish.
Step 3
3
Bake stuffing until firm to the touch and starting to brown on top, about 45 minutes.
Step 4
4
Note: Nutritional analysis is per serving.
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