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LOCATION: Recipes >> Poultry >> Stuffing 29

Print this Recipe    Stuffing 29

Sausage and Pear Stuffing

1/2 lb sweet italian sausage
1 small red onion (about 1/2 cup chopped)
2 ribs celery sliced thinly
1/4 cup butter or margarine
4 cups cubed French bread (fresh)
1 diced pear (bosc or d'anjou)
1/2 - 1 tsp dried thyme
1 tsp dried sage
1 egg
1/2 cup milk

Brown sausage well. Drain, then rinse under hot water and let
drain completely. Set aside. Saute celery and onion in butter
until soft. Stir in sausage, bread crumbs and pear. Whip egg with
milk and herbs. Pour over meat mix and incorporate thoroughly.

If cooking in the bird, stuff cavity loosely just before sticking
it in the oven and bake according to bird directions.

If cooking outside the bird, or leftovers that won't fit into bird,
press into buttered 1 qt baking dish and bake at 350F covered for
30-40 minutes. Recipe doubles nicely. Can be prepared the day
before.

Hope you like it as much as I do.

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