Sourdough Stuffing with Pears and Sausage

Ingredients

• 2 cups purée of usa bartlett pear cubed peeled () ( 2 medium)
• 0.5 teaspoon pepper black freshly ground
• 1 cup carrots chopped
• 2 cups celery chopped
• 1.5 cups fat-skimmed beef broth fat-free
• 1.5 tablespoons basil fresh chopped
• 2 teaspoons tarragon fresh chopped
• 1 pound turkey sausage italian
• 8 ounce mushrooms 
• 2 pounds onion chopped
• 1 teaspoon salt 
• 8 cups sourdough bread cubed () ( 12 ounces)

Equipment

• bowl
• frying pan
• baking sheet
• oven
• baking pan
• aluminum foil

Directions

1. Preheat oven to 42
2. Arrange bread in a single layer on a baking sheet.
3. Bake at 425 for 9 minutes or until golden.
4. Place in a large bowl.
5. Remove casings from sausage.
6. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
7. Add sausage, and cook for 8 minutes or until browned, stirring to crumble.
8. Add sausage to bread cubes, tossing to combine. Set aside.
9. Return pan to medium-high heat.
10. Add onion, celery, and carrot; saut 10 minutes or until onion begins to brown. Stir in mushrooms; cook 4 minutes. Stir in pear, basil, tarragon, and salt; cook 4 minutes or until pear begins to soften, stirring occasionally.
11. Add pear mixture to bread mixture, tossing gently to combine. Stir in broth and pepper.
12. Place bread mixture in a 13 x 9-inch baking dish coated with cooking spray; cover with foil.
13. Bake at 425 for 20 minutes. Uncover; bake stuffing an additional 15 minutes or until top of stuffing is crisp.