Pear, Chestnut and Sage Dressing

By akselden

Ingredients

• 1 large onion ,finely diced
• 1 large carrot, finely diced
• 3 stalks celery, finely diced
• 1 pound butter, melted
• 2 Bosc pears, peeled and diced
• 1 cup chestnuts, peeled and chopped
• 8 ounces breakfast sausage, cooked, drained and chopped
• 1/2 cup or more parsley, chopped, to taste
• 1/2 cup fresh sage leaves, chopped
• 8 cups rustic country bread, l/2-inch dice
• 2 to 3 cups turkey or chicken stock
• Salt and black pepper

Preparation

Step 1

Note: Wheatleigh chef Peter Platt does not roast turkeys with stuffing in them. To get the dressing to a temperature high enough to kill off bacteria, he explains, he would have to overcook the meat. Furthermore, stuffing cooked in a brined bird tends to come out mushy and salty.

Preheat oven to 350 F. Cook the onion, carrot and celery over low heat in a little of the butter until soft, about 8 minutes.

Combine the pears, chestnuts, sausage, herbs and bread in a large bowl. Add enough of the rest of the butter and stock to lightly moisten the bread without allowing it to become soggy.

Handle the dressing gently when mixing. Season to taste, being especially generous with the black pepper.

Spoon the dressing into a buttered shallow baking pan and cover with foil. Bake immediately for about 45 minutes.

Remove the foil and bake for an additional 15 minutes or until the temperature of the dressing reaches 160°F.