I find this to be a delicious change from the usual Southern-style dressing served around here. I found the recipe in one of my mother's old cookbooks.
- 1 pound bulk pork sausage
- 1 large onion, chopped
- 3 celery ribs, chopped
- 8 cups soft bread crumbs
- 2 cups diced peeled ripe pears (about 2 medium)
- 1 cup chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon rubbed sage
- 1 turkey (10 pounds)
- In a large skillet, cook the sausage, onion and celery over medium heat until meat is no longer pink and vegetables are tender. Remove from the heat. Stir in the bread crumbs, pears, broth, salt, pepper and sage.
- Just before baking, loosely stuff turkey with stuffing. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan.
- Bake, uncovered, at 325° for 3 to 3-1/2 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)
- Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. If desired, thicken pan drippings for gravy. Yield: 10 servings (8 cups stuffing).
Originally published as Pear Stuffing for Turkey in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p121
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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