8 cups (1/2 inch) cubed sourdough bread (about 12 ounces)
1 pound turkey Italian sausage
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).