- 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.
Calories: 292kcal | Carbohydrates: 14g | Protein: 13g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 71mg | Sodium: 841mg | Potassium: 297mg | Fiber: 2g | Sugar: 4g | Vitamin A: 324IU | Vitamin C: 5mg | Calcium: 32mg | Iron: 2mg