Awesome Thanksgiving Stuffing

Sourdough Stuffing with Pears and Sausage

8 cups (1/2 inch) cubed sourdough bread (about 12 ounces)

1 pound turkey Italian sausage

Cooking spray

5 cups onions (about 2 pounds)

2 cups chopped celery

1 cup chapped carrot

1 (8 ounce) package presliced mushrooms (or omit)

2 cups (1/2 inch) cubed peeled Bartlett pear (about 2 medium)

1 1/2 tablespoons chapped fresh basil

2 teaspoons chapped fresh tarragon

1 teaspoon salt

1 1/2 cups fat-free, less sodium chicken broth

1/2 teaspoon freshly ground black pepper



1.)  Preheat oven to 425.

2.)  Arrange bread in a single layer on a baking sheet.  Bake at 425 for 9 minutes or until golden.  Place in a large bowl.

3.)  Remove casings from sausage.  Heat a large nonstick skillet over medium-high heat.  Coat pan with cooking spray.  Add sausage, and cook for 8 minutes or until browned, stirring to crumble. (Ground sausage works well too.)  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 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 13 x 9 baking dish coated with cooking spray and cover with foil.  Bake at 425 for 20 minutes.  Uncover; bake stuffing an additional 15 minutes or until top of stuffing is crisp.  Yield:  12 servings (serving size about 3/4 cup).