Rye Stuffing with Italian Sausage, Pears, and Chestnuts

Ingredients

• 1 cup honey steamed peeled halved
• 2 large eggs 
• 1.5 teaspoons thyme leaves fresh chopped
• 1 pound sausage italian
• 1 teaspoon kosher salt 
• 1.5 cups chicken broth reduced-sodium
• 2 tablespoons olive oil 
• 2  pears cored sliced
• 1 pound day-old rye bread cubes (from a crusty loaf)

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 35
2. Heat oil in a large frying pan over high heat.
3. Add sausage and cook, stirring occasionally, until browned, about 7 minutes. Put sausage in a large bowl.
4. Add bread, pears, and chestnuts.
5. Mix broth, eggs, salt, and thyme in a second bowl and pour over bread mixture, tossing gently to mix.
6. Transfer mixture to a greased 9- by 13-in. baking dish.
7. Bake stuffing until firm to the touch and starting to brown on top, about 45 minutes.