Ingredients
1 large onion
1 large carrot
3 stalk celery
3 stick unsalted butter
2 Bosc pears
1 c. chestnuts
8 oz. breakfast sausage
1/2 c. Parsley
1/2 c. fresh sage leaves
8 c. rustic country bread
2 c. turkey (or chicken) stock
Salt and black pepper
Preparation
Step 1Preheat oven to 350 degrees F.Step 2Cook onion, carrot, and celery over medium heat in 2 tablespoons of the butter until soft, about 10‐12 minutes.Step 3Combine the pears, chestnuts, sausage, herbs, and bread in a large bowl. Add onion, carrot, and celery mixture. Add enough of the butter and stock to lightly moisten the bread without allowing it to become soggy. Handle dressing gently when mixing. Season to taste, being generous with the black pepper.Step 4Spoon dressing into a buttered shallow baking pan and cover with foil. Bake immediately for about 45 minutes. Remove the foil and bake for an additional 15‐20 minutes.
Submitted by Sean Jackson of South Glastonbury, CT, this recipe is a finalist in the America’s Best Stuffing recipe contest, sponsored by Delish and CountryLiving.com.
