Pear and Sausage Stuffing

Pear And Sausage Stuffing

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Carolyn Haas


We live near the Jones Dairy Farm outlet store and this is one of their recipes, adapted a bit.


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15 Min
4 Hr
Slow Cooker Crock Pot


  • 12 oz
    breakfast sausage (in a roll or loose)
  • 2 Tbsp
  • 1/2 medium
    onion, chopped
  • 2 stalk(s)
    celery, chopped
  • 5 c
    dried bread cubes (heat fresh bread cubes in oven 15 min)
  • 1/2 tsp
    rubbed sage
  • 1/2 tsp
    poultry seasoning
  • 1/4 tsp
  • 1/8 tsp
  • 2-3
    pears, cored and diced (can use equivalent canned pears)
  • 1/2 c
    dried cranberries
  • 1 large
  • 1 1/4 c
    chicken broth (or 1 cup water plus 1 teaspoon chicken bouillon)

How to Make Pear and Sausage Stuffing


  1. In large skillet, brown sausage until cooked through, breaking up as it cooks. Drain excess grease and set aside.
  2. Wipe out pan; add butter. Over medium heat, add onion and celery, sauté 8-10 minutes or until soft. Add sausage back to pan, reduce heat to low to keep warm.
  3. In large bowl, toss bread cubes with sage, poultry seasoning, salt, pepper, diced pears and cranberries. Add sausage mixture and stir to combine. Whisk eggs and broth together and pour over bread mixture. Stir to combine.
  4. Transfer mixture to greased slow cooker. Cover and cook on low 3-4 hours, until mixture is moist and spongey.

Printable Recipe Card

About Pear and Sausage Stuffing

Course/Dish: Other Side Dishes
Main Ingredient: Pork
Regional Style: American

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