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Rye Stuffing With Italian Sausage, Pears, And Chestnuts

By Sunset
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2 tablespoons olive oil

1 pound Italian sausage, squeezed from casing

1 pound day-old rye bread cubes (from a crusty loaf)

2 pears, cored and sliced

1 cup halved peeled steamed chestnuts

1 1/2 to 2 cups reduced-sodium chicken broth

2 large eggs

1 teaspoon kosher salt

1 1/2 teaspoons chopped fresh thyme leaves

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