Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Sausage Pear Stuffing 3.1 (722) 4 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on December 7, 2018 Rate PRINT Share Prep Time: 1 hr 10 mins Total Time: 2 hrs Servings: 8 Yield: 14 cups Firm pears such as Bosc or Anjou stand up well to baking and make a delicious foil for Italian sausage in this sweet-and-savory stuffing. Ingredients 1 loaf day-old rustic bread, dark, hard crusts removed and bread cut into ½-inch cubes (about 12 cups) 1 stick unsalted butter, cut into pieces, plus more for baking dish 1 ½ large onions, chopped (about 3 cups) 2 small leeks, trimmed, thinly sliced into half-moons, and rinsed well (about 3 cups) 3 stalks celery, chopped (about 1 ¼ cups) 1 large fennel bulb, chopped (about 2 cups) 12 to 14 ounces firm-ripe Bosc or Anjou pears (about 3), chopped (about 3 cups) Coarse salt and freshly ground pepper 2 tablespoons finely chopped fresh rosemary leaves 2 tablespoons finely chopped fresh sage leaves 1 pound sweet Italian sausage, removed from casings 2 cups Easy Turkey Stock 2 large eggs, lightly beaten ¾ cup chopped fresh flat-leaf parsley leaves Directions Preheat oven to 350 degrees. Spread bread cubes on a rimmed baking sheet and bake until crisped but not golden, about 10 minutes. Let cool. In a 14-inch straight-sided skillet (or 2 large skillets), melt butter over medium-high heat. Add onions, leeks, celery, fennel, and pears; season with salt and pepper. Cook, stirring occasionally, until vegetables and pears are softened and start to turn golden, about 15 minutes. Stir in rosemary and sage. Meanwhile, cook sausage in a skillet over medium heat, stirring occasionally and breaking into large crumbles, until browned and cooked through, about 10 minutes. Drain on paper towels. Stir into vegetable mixture, then transfer to a large bowl. Add bread cubes and toss well. Drizzle stock over mixture, add eggs and parsley, and toss to combine well. Season with 2 teaspoons salt and 1/2 teaspoon pepper. Use 10 cups stuffing to fill bird; place remainder in a buttered 8-inch-square baking dish. After turkey is out of oven, bake at 350 degrees until heated through and top is browned, 40 to 45 minutes. Marcus Nilsson Originally appeared: Martha Stewart Living, November 2013 Rate It PRINT