Sausage and Pear Stuffing Recipe

When the holidays roll around or you’re craving a comforting side with a bit of a twist, nothing hits the spot quite like this Sausage and Pear Stuffing. It’s a delicious blend of savory sausage, sweet and crisp pear, and aromatic herbs, all wrapped up in soft, buttery bread that bakes to golden perfection. Each bite brings together an irresistible harmony of flavors and textures, making it a memorable centerpiece on any dinner table. Trust me, this Sausage and Pear Stuffing will quickly become your go-to recipe whenever you want to impress with a dish that’s both familiar and refreshingly unique.

Ingredients You’ll Need

Gathering the right ingredients is half the fun, and with this recipe, simplicity is key. Each component plays an important role, from the rich sausage that adds savoriness, to the pears bringing a subtle sweetness, and fresh herbs that elevate every bite. Together, they create a stuffing bursting with flavor and character.

• Bakery French Bread Loaf: Use day-old or lightly toasted bread cubes for the perfect texture that soaks up all the delicious juices without turning mushy.
• Pork Breakfast Sausage: A flavorful base that adds hearty, meaty richness—you want a good quality sausage for the best results.
• Butter: Essential for sautéing veggies and infusing the mix with luxurious, creamy notes.
• Yellow Onion: Diced finely, it brings a sweet and savory depth when cooked down.
• Celery: Adds a pleasant crunch and mild earthiness that balances the richness.
• Freshly Chopped Sage: A classic herb that pairs wonderfully with sausage and adds a fragrant, woodsy aroma.
• Fresh Thyme: Its subtle citrusy flavor enlivens the stuffing and perfectly complements the pears.
• Red Pear: Thinly sliced for gentle sweetness and a juicy, crisp texture that surprises with every bite.
• Chopped Pecans: Adds a nutty crunch and toasty flavor for extra dimension.
• Chicken Stock: Keeps the stuffing moist and flavorful without overpowering other ingredients.
• Salt: To season and bring out all the natural flavors beautifully.
• Cracked Black Pepper: For a touch of heat and earthy spice.
• Eggs: Beaten and used as a binder to hold everything together perfectly after baking.

How to Make Sausage and Pear Stuffing

Step 1: Prepare Your Ingredients

Start by preheating your oven to 350°F so it’s ready to go when your stuffing mixture is prepared. Next, carefully cube your bakery French bread loaf—day-old bread works wonderfully here to absorb flavors without turning soggy. Chop your yellow onion, slice the celery, thinly slice the red pear, and finely chop your fresh sage, thyme, and pecans. Having everything prepped will make the cooking process smooth and enjoyable.

Step 2: Cook the Sausage and Vegetables

Heat a large skillet over medium heat and cook the pork breakfast sausage until it’s nicely browned and cooked through. Once done, add the butter, celery, onion, along with the chopped sage and thyme. Sauté everything together until the veggies start to soften and become fragrant, about five minutes. This step builds the aromatic foundation that makes the stuffing stand out.

Step 3: Combine Ingredients in a Bowl

Transfer your bread cubes into a large mixing bowl and pour the warm sausage and vegetable mixture over the bread. Add the thinly sliced pear and chopped pecans, then gently fold everything together to distribute these delicious elements evenly. This is the moment your Sausage and Pear Stuffing truly starts to come alive.

Step 4: Add Liquids and Seasoning

Pour in the chicken stock, season generously with salt and cracked black pepper, and add your beaten eggs. Stir lightly to combine, ensuring that all the bread cubes soak up the flavorful liquids but the mixture stays loose enough to bake up fluffy and tender. The eggs act as a wonderful binder to keep it all together without weighing it down.

Step 5: Bake to Perfection

Transfer the stuffing mixture into a buttered casserole dish and smooth out the top evenly. Bake in your preheated oven for about 45 minutes until the top turns a beautiful golden brown and the stuffing is cooked through. The result will be tender, juicy inside with a slightly crisp, buttery top—pure comfort on every forkful.

How to Serve Sausage and Pear Stuffing

Garnishes

A sprinkle of fresh chopped parsley adds a lovely pop of color and brightness, while a light drizzle of melted butter over the top just before serving enhances that irresistible golden crust. For an elegant touch, toss on a few extra toasted pecans or fresh herb leaves. These simple garnishes elevate the visual appeal and taste of your Sausage and Pear Stuffing.

Side Dishes

This stuffing pairs beautifully with roast turkey or chicken, making it a classic choice for festive meals. For a vegetarian option, serve alongside sautéed green beans, buttery mashed potatoes, or roasted root vegetables. Its versatility means it works perfectly with a variety of mains and sides, adding a hearty and flavorful note to your plate.

Creative Ways to Present

Try serving your Sausage and Pear Stuffing in individual ramekins for an elegant single-serve presentation, perfect for dinner parties or holiday brunches. Another fun idea is to stuff it inside roasted acorn squash halves or bell peppers, adding a seasonal and festive flair. No matter how you present it, people will be delighted by this unique stuffing’s charm.

Make Ahead and Storage

Storing Leftovers

After your feast, let any leftover Sausage and Pear Stuffing cool completely before transferring it to an airtight container. Stored in the refrigerator, it will stay fresh for up to three days. Reheat it gently to keep the texture just right and flavors vibrant—no one wants sad, soggy stuffing.

Freezing

If you want to make this dish ahead or save some for later, freezing is a great option. After baking, let the stuffing cool, then portion it into freezer-safe containers or bags. It will keep well for up to three months. To reheat, thaw overnight in the fridge before warming in the oven for best results.

Reheating

Reheat your stuffing in a preheated oven at 325°F covered with foil to retain moisture, or microwave on medium power in short bursts, stirring occasionally. Adding a splash of chicken stock or melted butter before reheating helps restore the deliciously moist texture you love in Sausage and Pear Stuffing.

FAQs

Can I use a different type of bread?

Absolutely! While bakery French bread works beautifully for this recipe, you can also use sourdough or a rustic white bread for a slightly different flavor and texture. Just be sure the bread is sturdy enough to hold the stuffing mixture.

Is it possible to make this stuffing vegetarian?

Yes! You can substitute the pork sausage with a plant-based sausage or simply increase the pecans and herbs for extra flavor. Use vegetable stock instead of chicken stock to keep it vegetarian-friendly.

Can I prepare the stuffing mixture the day before baking?

Definitely. You can combine all the ingredients up to the point of baking, then cover and refrigerate overnight. When ready, simply transfer to the baking dish and bake as directed. This can save you valuable time on the day of your meal.

What type of pear works best in this recipe?

Red pears are fantastic for their subtle sweetness and firm texture, which hold up well during baking. Bartlett and Bosc pears are also good alternatives if you can’t find red pears.

How do I know when the stuffing is fully cooked?

Look for a golden brown crust on top and a hot, steaming interior. The eggs make sure it sets up nicely inside. If you want to be sure, a thermometer inserted in the middle should register about 165°F.

Final Thoughts

There’s something truly special about this Sausage and Pear Stuffing that captures both tradition and a playful twist all in one dish. Whether it’s a holiday gathering or a cozy family meal, it brings warmth, flavor, and a touch of elegance to your table. I hope you give it a try and make it a beloved favorite in your kitchen, just like I have. Happy cooking!

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