Rye Stuffing with Italian Sausage, Pears, and Chestnuts |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
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. 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:
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.
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.
3. Bake stuffing until firm to the touch and starting to brown on top, about 45 minutes.
4. Note: Nutritional analysis is per serving.
|
|