Rye Stuffing With Italian Sausage, Pears, And Chestnuts

By Sunset
3 faves
More from this source


Add a comment


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

You might also like

Rye And Apple Stuffing
Real Simple
Sourdough Rye Stuffing With Ham And Cheese
Food & Wine
Rye Pumpernickel Stuffing
Chestnut And Wild Mushroom Stuffing
Vegan Stuffing
The Dr. Oz Show
Cornbread & Chorizo Stuffing
Handle the Heat
Sage, Walnut And Dried Fig Stuffing Recipe
101 Cookbooks
Stuffed Artichokes With Herbed Sundried Tomato...
Vegan YumYum
Tamale Cornbread Dressing
Homesick Texan
Butternut Squash, Brussels Sprout, And Bread St...