Rye Stuffing with Italian Sausage, Pears, and Chestnuts

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.

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

Step 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

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

Bake stuffing until firm to the touch and starting to brown on top, about 45 minutes.

Step 4

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 293Calories from Fat 54

% Daily Value *
Total Fat 18g28%

Saturated Fat 5.2g26%
Cholesterol 68mg23%
Sodium 717mg30%
Total Carbohydrate 25g9%

Dietary Fiber 3.4g14%
Protein 11g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Rye Stuffing with Italian Sausage, Pears, and Chestnuts