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Prep 20 mins
Cook 45 mins
This recipe is from The South Beach Diet Parties & Holidays Cookbook. My sister and I both have health problems and are looking for alternatives to traditional overwhelmingly heavy holiday dishes so that we can enjoy our family feasts with fewer worries. We haven't fixed it yet, but will edit this when we do! The book says that using a dense multi grain bread makes it even more nutritious if you want, and that you can substitute Bartlett or Anjou Pears for the Bosc.
- 3 teaspoons extra virgin olive oil
- 1 loaf whole grain bread, cut into cubes (about 12 oz of bread, around 4 cups cubed)
- 1 lb sweet Italian turkey sausage
- 1⁄2 cup reduced-sodium chicken broth
- 4 stalks celery, coarsely chopped
- 1 medium onion, coarsely chopped
- 1 bosc pear, coarsely chopped (may substitute Anjou or Bartlett)
- 1 tablespoon fresh sage, chopped
- 1 large egg, lightly beaten
- 1⁄4 cup fresh parsley, chopped
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- Heat oven to 350°F Lightly oil with olive oil a 9 x 13 inch baking dish.
- Place bread cubes in a large bowl.
- Remove sausage from casings and break into 1/2-inch pieces. Heat 1 tsp of the oil in a large skillet over medium-high heat. Add sausage and cook until browned, around 3 minutes. Transfer to bowl with bread cubes.
- Return the skillet to the heat. Add 2 Tbsp of broth, and using a wooden spook, scrape any browned bits of sausage from the bottom of the skillet. Add the remaining 2 tsp oil, celery, and onion; cook until softened, about 6 minutes. Add pear and sage; cook about 2 minutes more.
- Transfer vegetable mixture to the bowl with bread and sausage. Add the beaten egg and stir to combine ingredients. Add remaining broth, parsley, salt, and pepper; mix well.
- Spread stuffing evenly in baking dish. Bake until top is crispy and stuffing is heated through, about 30 minutes.