Sausage and Pear Stuffing with Chestnuts and Prunes
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Ingredients
| 3 tbsp. | butter plus extra for baking dish and foil | | 8 oz. | bulk pork or | | chicken-apple sausage | | 1 | md. onion, coarsely chopped | | 2 | firm pears, peeled and cut in 1/2-inch chunks | | 1 | lg. Granny Smith apple, peeled and cut in 1/2-inch chunks | | 1/4 cup | brandy | | 2 | lg. eggs, lightly beaten | | 1-1/2 cup | chicken stock | | 1 tsp. | salt | | 1/2 tsp. | pepper | | 1/8 tsp. | nutmeg, grated | | 1 cup | chestnuts, cooked and peeled | | 6 cups | dried bread cubes | | 1/2 cup | pitted prunes, cut in 1/2-inch chunks | | 1/2 cup | walnuts, toasted and coarsely chopped |
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Instructions
1. Heat 1 tbsp. butter in large skillet over medium-high heat. Add sausage and cook, breaking meat up into small pieces, until no longer pink, 5-7 minutes. Transfer sausage to small bowl with slotted spoon, set aside. Discard fat, return skillet to burner. Heat remaining butter over medium-low heat; add onion and cook until soft, about 10 minutes. Add pears and apple; continue to cook over low heat onion begins to brown, 10-12 minutes. Increase heat to high, add brandy, and cook until reduced by half. Remove pan from heat; cool mixture to room temperature.
2. Whisk eggs, stock, salt and pepper and nutmeg in large bowl. Add sausage, cooled fruit mixture, chestnuts, bread cubes, prunes, and walnuts; toss gently to coat. Adjust seasonings to taste.
3. Place stuffing into buttered shallow baking dish; bake at 350°F, covered with buttered aluminum foil, until knife inserted into center feels warm to the touch, 25-40 minutes depending on amount of stuffing. Uncover and bake until top crisps slightly, 5-10 minutes.
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