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Turkey Sausage and Pear Stuffing – Phase 2
Recipe from The South Beach Diet - Parties and Holidays Cookbook

Prep Time: 20 minutes Cook Time: 45 minutes

If you prefer, use a multigrain bread with lots of grains and seeds to add extra texture and heartiness to this healthy stuffing. Bartlett or Anjou pears are good substitutes for Bosc.

3 teaspoons extra-virgin olive oil, plus extra for baking dish
1 (3/4 pound) loaf whole-grain bread, cut into cubes (4 cups)
1 pound sweet Italian-style turkey sausage
½ cup lower-sodium chicken broth
4 celery stalks, coarsely chopped
1 medium onion, coarsely chopped
1 Bosc pear, coarsely chopped
1 tablespoon chopped fresh sage
1 large egg, lightly beaten
¼ cup chopped fresh parsley
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

Heat oven to 350°F. Lightly oil a 9 by 13 inch baking dish. Place bread cubes into a large bowl.
Remove sausage from the casings and break into ½-inch pieces. Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Add sausage and cook until browned, about 3 minutes. Transfer to the bowl with bread cubes.
Return the skillet to the heat. Add 2 tablespoons of the broth and, using a wooden spoon, scrape any browned bits of sausage from the bottom of the skillet. Add the remaining 2 teaspoons oil, celery, and onion; cook until softened, about 6 minutes. Add pear and sage; cook 2 minutes more.
Transfer vegetable mixture to the bowl with the bread and sausage. Add egg and stir to combine. Add remaining broth, parsley, salt and pepper; mix well. Spread stuffing evenly in baking dish. Bake until top is crispy and stuffing is heated through, about 30 minutes.


MAKE-AHEAD: Stuffing can be made up to 1 day in advance; store in a covered container in the refrigerator. Reheat, covered, in a microwave or 325°F oven before serving.