My mom’s stuffing is just so magical. It’s a classic stuffing with sausage and tons of herbs, and to add an exclamation point next to it, I added pears, sage, and brown butter. It’s the perfect blend of savory and sweet, and the crunchy toasted top layer is my favorite. Enjoy!
1 pound breakfast sausage, removed from casing and crumbled
3 ounces butter, browned
1 onion, chopped
2 garlic cloves, minced
1 celery stalk
1 pear, peeled and chopped
10 sage leaves
1/2 cup dry white wine
1 sourdough loaf, cubed (stale or day old bread is best)
4 large eggs
1/2 cup chicken broth
Preheat oven to 375F. Butter a 9 x 13 baking dish.
Cook the sausage until browned in a large skillet over medium heat. Add the butter, onions and garlic and sauté until tender, about 5 minutes. Add the celery, pear, and sage and sauté until beginning to soften, about 10 minutes. Pour in the wine and turn up the heat to high. Cook for a few minutes, until half of the wine is gone. Stir vigorously to pick up the brown bits on the bottom of the pan.
Place sourdough cubes in a very large bowl, add vegetable mixture and toss gently. Whisk eggs and broth in medium bowl, then pour over stuffing and toss gently to moisten. Transfer stuffing to prepared dish.
Cover dish with buttered foil, buttered side down. Put in oven. Bake stuffing until heated through, about 30 minutes. Remove foil and bake until top is golden (about 30 minutes longer).