PEAR AND SAUSAGE STUFFING

Pear and Sausage Stuffing image

Provided by Carolyn Haas @Linky1

Number Of Ingredients 13

12 ounce(s) breakfast sausage (in a roll or loose)
2 tablespoon(s) butter
1/2 medium onion, chopped
2 stalk(s) celery, chopped
5 cup(s) dried bread cubes (heat fresh bread cubes in oven 15 min)
1/2 teaspoon(s) rubbed sage
1/2 teaspoon(s) poultry seasoning
1/4 teaspoon(s) salt
1/8 teaspoon(s) pepper
2-3 - pears, cored and diced (can use equivalent canned pears)
1/2 cup(s) dried cranberries
1 large egg
1 1/4 cup(s) chicken broth (or 1 cup water plus 1 teaspoon chicken bouillon)

Steps:

In large skillet, brown sausage until cooked through, breaking up as it cooks. Drain excess grease and set aside.
Wipe out pan; add butter. Over medium heat, add onion and celery, sauté 8-10 minutes or until soft. Add sausage back to pan, reduce heat to low to keep warm.
In large bowl, toss bread cubes with sage, poultry seasoning, salt, pepper, diced pears and cranberries. Add sausage mixture and stir to combine. Whisk eggs and broth together and pour over bread mixture. Stir to combine.
Transfer mixture to greased slow cooker. Cover and cook on low 3-4 hours, until mixture is moist and spongey.