| Level: | Easy |
| Total: | 1 hr 25 min |
| Prep: | 10 min |
| Cook: | 1 hr 15 min |
Ingredients
- Brioche bread
- 1 stick plus 2 tablespoons unsalted butter
- 2 cups chopped onions, leeks or scallions
- 2 cups diced celery
- 1 tablespoon minced fresh sage
- 1 tablespoon minced fresh thyme
- Kosher salt and freshly ground pepper
- 3 cups low-sodium chicken or turkey broth
- 2 large eggs
- 1/4 cup chopped parsley
- Pears, cut into small chunks and sauteed in butter
- 1 pound Italian sausage, cooked and crumbled
- 1 cup roughly chopped almonds
Instructions
- Chop the brioche bread into 1/2-inch cubes to make 16 cups. Stale bread works best for stuffing-if yours is fresh, spread out the cubes on baking sheet and dry in a 300 degrees F oven, 15 to 20 minutes.
- Heat 1 stick butter in a large skillet over medium heat. Add the onions, celery, sage, thyme, and salt and pepper to taste. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the chicken broth; bring to a simmer and remove from the heat.
- Beat the eggs and parsley in a large bowl; stir in the bread cubes, the vegetable-broth mixture, the prepared pears, sausage and almonds.
- Transfer the mixture to a buttered 3-to-4-quart baking dish and dot with the remaining 2 tablespoons butter. Cover with foil and bake at 375 degrees F, 30 minutes. Uncover and bake until golden, about 20 more minutes.
Reviews
I absolutely love the flavor combos in this dish. I’ve made it three years in a row now. It’s always a hit!!
Fantastic flavors in this stuffing! I had to use challah bread but it was still delicious…everyone loved it! I may use apples next time though, I didn’t think the pears added much flavor.