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Rye Stuffing with Italian Sausage, Pears, and Chestnuts





Yields
Serves 10 to 12 (serving size: 3/4 cup)



Total Time
1 hr 10 mins

This recipe is a case of opposites attracting: The savory rye bread and sausages meet up with the sweet pears and chestnuts, and sparks fly.

Rye Stuffing with Italian Sausage, Pears, and Chestnuts




Photo: Annabelle Breakey; Styling: Karen Shinto
 2 tablespoons olive oil
 1 pound Italian sausage, squeezed from casing
 1 pound day-old rye bread cubes (from a crusty loaf)
 2 pears, cored and sliced
 1 cup halved peeled steamed chestnuts
 1 1/2 to 2 cups reduced-sodium chicken broth
 2 large eggs
 1 teaspoon kosher salt
 1 1/2 teaspoons chopped fresh thyme leaves
Step 1
1

Preheat oven to 350°. Heat oil in a large frying pan over high heat. Add sausage and cook, stirring occasionally, until browned, about 7 minutes. Put sausage in a large bowl. Add bread, pears, and chestnuts.

Step 2
2

Mix broth, eggs, salt, and thyme in a second bowl and pour over bread mixture, tossing gently to mix. Transfer mixture to a greased 9- by 13-in. baking dish.

Step 3
3

Bake stuffing until firm to the touch and starting to brown on top, about 45 minutes.

Step 4
4

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories293
% Daily Value *
Total Fat 18g24%

Saturated Fat 5.2g26%
Cholesterol 68mg23%
Sodium 717mg32%
Total Carbohydrate 25g10%

Dietary Fiber 3.4g13%
Protein 11g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.