Categories: Stuffing-dressing

Ingredients

• 1 loaf (about 12 oz.) challah, cut into
• 1/2 inch cubes
• 1/2 lb. sweet Italian sausage, remove casings
• 2 pears, peeled, cored and diced
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 1/2 cups unsalted turkey or chicken stock
• 1 cup chopped pecans
• 1 Tbsp. chopped fresh thyme
• 1 Tbsp. chopped fresh sage
• 3/4 tsp. salt
• 1/3 tsp. black pepper

Directions

1. Heat oven to 400 degrees
2. Distribute challah cubes un one layer over 2 sided baking sheets. Bake for 8 minutes, until lightly browned. Transfer to a large bowl.
3. Meanwhile, heat a skillet over medium-high heat. Add sausage, breaking apart with a spoon. Cook for 5 to 7 minutes, until browned.
4. Reduce heat to medium. Stir in pears, onion and garlic; cook for 5 minutes. Stir in stock, scraping bottom of pan to release brown bits. Mix in pecans, thyme, sage, salt and pepper. Pour mixture into bowl with challah; stir until well combined. Transfer to a 13×9×2 inch casserole dish, pressing down a bit with a spatula. Cover dish with aluminum

5. foil and bake at 400 degrees for 20 minutes. Uncover and bake another 5 minutes to brown.

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