Sourdough Stuffing With Pears and Sausage |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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From Cooking Light November 2005. Ingredients:
8 cups cubed sourdough bread |
1 lb turkey sausage |
cooking spray |
5 cups chopped onions |
2 cups chopped celery |
1 cup chopped carrot |
1 (8 ounce) package pre- sliced mushrooms |
2 cups cubed peeled bartlett pears (2 medium) |
1 1/2 tablespoons chopped fresh basil |
2 teaspoons chopped fresh tarragon |
1 teaspoon salt |
1 1/2 cups reduced-sodium fat-free chicken broth |
1/2 teaspoon fresh ground black pepper |
Directions:
1. Preheat oven to 425°F.
2. Arrange bread ina single layer on a baking sheet. Bake at 425°F for 9 minutes or until golden. Place in a large bowl.
3. Remove casings from sausage. Heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray. Add sausage, and cook for 8 minutes or until browned, stirring to crumble. Add sausage to bread cubes, tossing to combine. Set aside.
4. Return pan to medium-high heat. Add onion, celery, and carrot; saute 10 minutes or until onion begins to brown. Stir in mushrooms; cook 4 minutes. Stir in pear, basil, tarragon, and salt; cook 4 minutes or until pear begins to soften, stirring occasionally. Add pear mixture to bread mixture, tossing gently to combine. Stir in broth and pepper.
5. Place bread mixture in a 13x9-in baking dish coated with cooking spray; cover with foil. Bake at 425°F for 20 minutes. Uncover; bake stuffing an additional 15 minutes or until top of stuffing is crisp.
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