Dinner

Sweet Potato and Pear Sausage Stuffing with Fresh Herbs Recipe

ByMaya Quinn December 6, 2025December 6, 2025

Introduction

This Sweet Potato and Pear Sausage Stuffing with Fresh Herbs is a delicious twist on a classic holiday favorite. Combining savory sausage with the sweetness of pear and sweet potato, it offers a comforting and flavorful side dish perfect for any festive meal.

The dish is a baked stuffing served in a rectangular teal baking dish with yellow handles, resting on a white marbled surface. The top layer is a mix of golden-brown bread pieces, orange chunks of sweet potato, diced purple onions, small pieces of celery, and brown mushrooms. Scattered red pomegranate seeds add bright color contrast, along with a small green sprig of fresh thyme placed near the center. The stuffing has a rustic and chunky texture with visible layers of vegetables and bread, creating a hearty, colorful, and inviting appearance. A metal serving spoon rests on the left side inside the dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ pound high-quality sage sausage
1 tablespoon avocado oil
⅓ cup unsalted butter (melted)
1 medium onion (finely chopped)
1 pear (firm and diced)
1 medium sweet potato (peeled and diced)
2-3 stalks of celery (chopped thin)
5 large garlic cloves (minced)
2 tablespoons fresh rosemary (finely chopped)
2 tablespoons fresh thyme (finely chopped)
½ cup fresh parsley (finely chopped)
¾ tsp sea salt (adjust to taste)
½ teaspoon black pepper (adjust to taste)
½ cup dry white wine (optional, can substitute with additional chicken stock)
4 cups chicken or vegetable stock
8 ounces brown or white mushrooms (finely chopped)
1 large egg (lightly beaten)
16 ounces bread cubes (use a good-quality whole-grain or sourdough bread)
1 cup pomegranate seeds (or dried cranberries)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease a baking dish or prepare a casserole dish.
Step 2: In a large skillet, cook the sage sausage over medium heat until browned. Remove from the skillet and set aside.
Step 3: In the same skillet, add avocado oil and melted butter over medium heat. Add the chopped onion, diced pear, diced sweet potato, and chopped celery. Season lightly with salt and sauté for 5-7 minutes until the vegetables start to soften.
Step 4: Add the minced garlic, fresh rosemary, fresh thyme, fresh parsley, sea salt, and black pepper. Sauté for an additional 2-3 minutes to release the flavors.
Step 5: Pour in the dry white wine, if using, and allow it to simmer until slightly reduced, about 2 minutes. If not using wine, add an extra ¼ cup chicken stock and adjust salt as needed.
Step 6: Stir in the chicken or vegetable stock, chopped mushrooms, and cooked sausage. Let the mixture simmer for 5-7 minutes allowing flavors to meld. Taste and adjust seasoning.
Step 7: Remove from heat and gently fold in the beaten egg and three-quarters of the pomegranate seeds or dried cranberries.
Step 8: In a large bowl, combine the bread cubes with the skillet mixture. Toss until the bread is evenly coated, adding more broth if needed to moisten.
Step 9: Transfer the stuffing into the prepared baking dish. Cover with foil and bake for 25-30 minutes.
Step 10: Remove the foil and bake for another 10-15 minutes until the top is golden and crispy.
Step 11: Just before serving, garnish with the remaining pomegranate seeds for a burst of color and flavor.

Tips & Variations

Make sure to season generously with salt at various stages to avoid a flat taste.
Substitute a firm apple for the pear for a similar sweetness.
Use butternut squash instead of sweet potato for a soft, cozy texture.
If out of celery, try chopped fennel for a light, aromatic note.

Storage

Allow the stuffing to cool to room temperature before storing to prevent moisture buildup. Place leftovers in an airtight container and refrigerate for 3-4 days. Reheat covered in the oven until warmed through for best texture and flavor.

How to Serve

The image shows a golden brown roasted whole turkey with crispy skin placed on a wooden board with a sprig of rosemary nearby. To the left, there is a square clear glass dish filled with green bean casserole topped with a thick, crunchy layer of fried onions and garnished with rosemary. On the right side, a colorful rectangular baking dish with floral designs holds a layered stuffing made of toasted bread cubes, mix of orange sweet potato chunks, red onion pieces, mushroom slices, celery, and pomegranate seeds, garnished with fresh thyme sprigs. Behind this, a white bowl filled with smooth mashed potatoes topped with chopped herbs sits on a woven mat. A yellow pear rests between the turkey board and the stuffing dish while a bright red pomegranate sits in front, all arranged on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this stuffing ahead of time?

Yes, you can prepare the stuffing mixture a day ahead and store it in the fridge. Bake it fresh on the day you plan to serve for best results.

Can I use vegetarian sausage or skip the sausage?

Absolutely. Substitute vegetarian sausage for a meatless version or omit it altogether. You may want to add extra mushrooms or nuts for texture and flavor.