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Fall Sausage Stuffing

Ingredients

  • Cooking spray
  • 1-1/2 cups 1/4-inch cubes peeled parsnips
  • 1/2 cup unsalted butter, melted
  • 1 lb. diced Polish sausage
  • 3 cups chopped red onions
  • 1 cup chopped dried pears
  • 5 large eggs, slightly beaten
  • 12 cups diced crusty white bread, toasted
  • 3 cups cored diced fresh pears
  • 1-1/2 cups chicken broth
  • 2 Tbsp. chopped fresh sage

Directions

  • 1. Preheat standard oven to 350°F. Coat half hotel pan with cooking spray; set aside.
  • 2. Cook parsnips in boiling salted water to cover 6 minutes; drain; set aside.
  • 3. Cook sausage, onions, dried pears and parsnips in butter in large skillet on medium heat
  • 6 to 8 minutes or until sausage is cooked through.
  • 4. Combine sausage mixture, eggs, bread, fresh pears, broth and sage. Spoon into prepared pan.
  • 5. Bake 25 to 30 minutes or until knife inserted near center comes out clean. Divide between 12 side dish plates and serve.
  • Nutritional information per serving: Calories 648; Total Fat 22g; Saturated Fat 8g;
  • Trans. Fat 0g; Cholesterol 107mg; Sodium 1135mg; Total Carbohydrate 93g; Dietary Fiber 6g;
  • Total Sugars 26g; Protein 20g

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