Try my sausage stuffing flavoured with sage, pear and many more fragrant herbs. I make it every single year and my family never gets tired of it!
For another delicious Thanksgiving side dish, take a look at my Fresh Green Bean Casserole made from scratch!
September and October have been very busy for us. The beginning of the year is often challenging for me as I have to remember everyone’s schedules and events. Sadly, organisation is not my forte.
So last Friday when Brad looked at the calendar and yelled out with a sense of urgency, “It’s Thanksgiving (Canadian Thanksgiving) on Monday,” I didn’t double check.
I promptly ran to the only store in London that might sell turkeys in non-Christmas season and returned home triumphant carrying a 7 lbs bird plus all the trimmings.
I also invited our friends over to share the Thanksgiving meal with us, and carried on defrosting the turkey. The next day it dawned on me that we were a week ahead of the schedule!
Being a week ahead allowed me to get the recipe out to you in time! And you are going to love this sausage and pear stuffing recipe! It’s our family’s favourite. Once in a while I find a more exotic stuffing recipe and make it but we always go back to this one.
To me, this stuffing has the best flavour combinations to complement a roasted turkey.
What goes into stuffing?
Sausage, sourdough bread, parsley and sage create a wonderful medley but the real winner in this stuffing is slightly sweet and fragrant pear!
The pear shines in this meat heavy recipe adding a much needed sweetness and a touch of sourness. It brings a balance!
How to make sausage stuffing
- Use crusty bread for more texture. Sourdough is my favourite for its sour notes and interesting character.
- I wouldn’t recommend using bulk sausage, not nearly enough of flavour. Use good quality sausages with herbs and spices already added. I love Italian-style sausages here.
- Take the time to brown everything first. Those little steps add up to a Big Flavour
- Toss out dried herbs that have been sitting in your cupboard for ages and use fresh herbs! Sage and parsley are delicious in this sausage stuffing but rosemary and thyme will also work.
- Don’t stuff your turkey with it. Cook this sausage and pear stuffing in baking dish for for 30 minutes for a delicious crusty top.
Do you bake the stuffing covered?
I prefer baking my stuffing uncovered for a crusty topping that everyone fights over!
No, this doesn’t make my stuffing dry. Shorter cooking time and the addition of chicken stock and beaten egg to the mixture ensures moist stuffing with a delicious golden crust.
More Thanksgiving recipes:
- Your Complete Roasting Turkey Guide
- Sweet Potato and Rutabaga Mash
- Fresh Green Bean Casserole
- Apple Salad with Bacon, Walnuts and Blue Cheese
- Dulche de Leche Apple Pie
- Pumpkin Pie with Chocolate Swirl
- Pumpkin Mousse Trifle
Recipe originally published in 10/2013, updated in 11/2019
- 4 cups sourdough bread or any other crusty bread
- 6-8 Italian-style sausages or your favourite sausage
- 1 cup chicken stock
- 2 stalks celery diced
- 1 onion chopped
- 1 pear diced
- 1 tbsp fresh sage chopped
- 1/4 cup fresh parsley chopped
- 1 egg
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp butter
- 1 tsp olive oil
- Preheat oven to 350F/180C. Cut the bread into cubes and put them in a large bowl. Remove the sausage from casing and cook in a frying pan (no extra oil needed) breaking it up with a wooden spoon. Cook the sausage over medium heat until lightly browned for 3 minutes.
- Then push the sausage to one side of the pan and add chopped onion and diced celery, cook for 5 minutes until softened. (Give the sausauce a stir once in a while to avoid burning.) Then mix everything together and add diced pear, sage and parsley and cook for 2 minutes longer.
- Add the sausage mixture to the bowl with bread cubes, pour in chicken broth and mix to combine, then add beaten egg, salt and pepper and quickly stir everything together.
- Empty the stuffing into a buttered baking dish and brush the top with a teaspoon of olive oil for a beautiful and golden crusty top. Bake at 350F/180C for 30 minutes.