Sausage & Pear Stuffing with Wild Mushroom & Sage Oil


4 cups cubed, crusty bread

6-8 Italian-style sausages

1 cup chicken broth

2 celery stalks, diced

1 medium onion, chopped

1 medium pear, diced

1/4 cup fresh parsley, chopped

1 tbsp. fresh sage, chopped

1 large egg, beaten

1 Tbsp. Wild Mushroom & Sage Olive Oil

Sea Salt & Pepper to taste



Preheat oven to 350F.

Place cubed bread in a large bowl and set aside.

Remove sausage from casings and cook over medium heat until slightly browned, approx. 3 minutes.

Push to the side of the pan and add your onion and celery. Cook for an additional 5 minutes until softened.

Add the pear, sage and parsley and cook for an additional 2 minutes.

Remove from heat and pour sausage mixture into the bowl of bread. 

Pour in chicken broth and mix together. Add the beaten egg, salt & pepper. Mix together.

Pour mixture in a buttered baking dish and brush the top with the Wild Mushroom & Sage Oil for a beautiful crusty top.

Bake in preheated oven for 30 minutes.


adapted from


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