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Pear and Sausage Stuffing. 2 (1-pound) rolls of pork sausage. 4 tablespoons butter. 1 yellow onion, chopped. 5 celery ribs, chopped. 10 to 12 cups dried bread cubes, see note
In a large skillet, cook the sausage over medium-high heat until brown and crumbly, 5 to 7 minutes. Remove the sausage to the bowl with the bread cubes. Do not wipe out the skillet.
The chef's Thanksgiving favorite recipe uses mild fresh Italian sausage, diced onion, diced celery, garlic, apples, chestnuts, fresh goat cheese, and a beaten egg before it's baked or stuffed ...
Stir the apples, stuffing, croutons, sage and egg in a large bowl. Add the sausage mixture and mix lightly. Spray a 3-quart shallow baking dish with the cooking spray. Spoon the stuffing mixture into the baking dish. Cover the baking dish. Bake at 350°F. for 45 minutes or until the stuffing mixture is hot.
Al Roker's Sausage and Chestnut Cornbread Stuffing by Al Roker. TODAY's Al Roker uses cornbread, spicy pork sausage, chestnuts and dried cranberries to add some excitement to his Thanksgiving ...
2. In a large skillet, melt the butter. Add the onion, celery and sausage and cook over moderate heat, breaking up the sausage with the back of a spoon, until the sausage is cooked through, about 10 minutes. Add the sage and thyme and cook until fragrant, about 1 minute. Scrape the sausage into the bowl with the bread. 3.