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Ten Stuffing Recipes

December 3, 2009

Photo: Maura McEvoy

There must be as many recipes for stuffing as there are people. Every family seems to have their own version.

Colonial Homes asked its readers to submit their best original recipes for holiday stuffing. The following pear, chestnut and sage dressing was submitted by Sean Jackson of South Glastonbury, CT. This recipe is a finalist in the America’s Best Stuffing recipe contest, sponsored by Delish and

Pear, Chestnut, and Sage Dressing

Serves 12

1 large onion, finely diced
1 large carrot, finely diced
3 stalk(s) celery, finely diced
3 stick(s) unsalted butter, melted
2 Bosc pears, peeled and diced
1 cup(s) chestnuts, peeled and chopped (1/2 pound)
8 ounce(s) breakfast sausage, cooked, drained, and chopped
1/2 cup(s) parsley, chopped
1/2 cup(s) fresh sage leaves, chopped
8 cup(s) rustic country bread, 1/2-inch dice
2 cup(s) (up to 3) turkey (or chicken) stock
Salt and black pepper

1. Preheat oven to 350 degrees F.
2. Cook onion, carrot, and celery over medium heat in 2 tablespoons of the butter until soft, about 10‐12 minutes.
3. Combine the pears, chestnuts, sausage, herbs, and bread in a large bowl. Add onion, carrot, and celery mixture. Add enough of the butter and stock to lightly moisten the bread without allowing it to become soggy. Handle dressing gently when mixing. Season to taste, being generous with the black pepper.
4. Spoon 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 15‐20 minutes.

Find nine more recipes for stuffing at Colonial Homes.

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