Sausage pear stuffing
INGREDIENTS
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Prep: 1 hour 10 minutes
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Total Time: 2 hours
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Servings: 8
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Yield: Makes 14 cups
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1 loaf day-old rustic bread, dark, hard crusts removed and bread cut into 1/2-inch cubes (about 12 cups)
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1 stick unsalted butter, cut into pieces, plus more for baking dish
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1 1/2 large onions, chopped (about 3 cups)
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2 small leeks, trimmed, thinly sliced into half-moons, and rinsed well (about 3 cups)
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3 stalks celery, chopped (about 1 1/4 cups)
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1 large fennel bulb, chopped (about 2 cups)
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12 to 14 ounces firm-ripe Bosc or Anjou pears (about 3), chopped (about 3 cups)
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Coarse salt and freshly ground pepper
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2 tablespoons finely chopped fresh rosemary leaves
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2 tablespoons finely chopped fresh sage leaves
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1 pound sweet Italian sausage, removed from casings
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2 cups Turkey Stock
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2 large eggs, lightly beaten
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3/4 cup chopped fresh flat-leaf parsley leaves
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