SAUSAGE PEAR STUFFING

Sausage Pear Stuffing image

Provided by Martha Stewart

Time 2h

Yield Makes 14 cups

Number Of Ingredients 14

1 loaf day-old rustic bread, dark, hard crusts removed and bread cut into 1/2-inch cubes (about 12 cups)
1 stick unsalted butter, cut into pieces, plus more for baking dish
1 1/2 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 1/4 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
3/4 cup chopped fresh flat-leaf parsley leaves

Steps:

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.