Sausage and Pear Stuffing with Chestnuts and Prunes



11 cups



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


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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