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Sweet Potato and Pear Sausage Stuffing with Fresh Herbs Recipe

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★★★★★

4.9 from 142 reviews

This Sweet Potato and Pear Sausage Stuffing with Fresh Herbs is a flavorful, savory side dish perfect for holiday meals or cozy family dinners. It combines the sweetness of pear and sweet potato with the rich, hearty taste of sage sausage, infused with fresh rosemary, thyme, and parsley. The stuffing is enriched with garlic, mushrooms, and a hint of white wine, baked to a golden, crispy finish, and garnished with vibrant pomegranate seeds for a burst of freshness and color.

Ingredients

Scale

Sausage and Vegetables

  • 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)
  • 8 ounces brown or white mushrooms (finely chopped)

Herbs and Seasonings

  • 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)

Liquids and Others

  • ½ cup dry white wine (optional, can substitute with additional chicken stock)
  • 4 cups chicken or vegetable stock
  • 1 large egg (lightly beaten)
  • 16 ounces bread cubes (whole-grain or sourdough recommended)
  • 1 cup pomegranate seeds (or dried cranberries)

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly grease a baking or casserole dish to prevent sticking and ensure easy cleanup.
  2. Cook the Sausage: In a large skillet over medium heat, cook ¾ pound of high-quality sage sausage until browned and cooked through. Remove the sausage from the skillet and set aside to rest while you prepare the vegetables.
  3. Sauté Vegetables and Fruit: In the same skillet, add 1 tablespoon of avocado oil and ⅓ cup melted unsalted butter over medium heat. Add the finely chopped onion, diced pear, peeled and diced sweet potato, and thinly chopped celery. Season lightly with salt. Sauté this mixture for 5-7 minutes until the vegetables soften and begin to caramelize.
  4. Add Aromatics and Herbs: Stir in the minced garlic cloves, fresh rosemary, thyme, fresh parsley, sea salt, and freshly ground black pepper. Continue to cook for another 2-3 minutes until the garlic is fragrant and the herbs are well incorporated.
  5. Deglaze with Wine or Stock: Pour in the dry white wine, if using, and let it simmer for a few minutes to reduce slightly. If skipping the wine, add an extra ¼ cup of chicken stock and adjust the seasoning accordingly to maintain flavor balance.
  6. Simmer with Stock and Mushrooms: Add 4 cups of chicken or vegetable stock, the chopped mushrooms, and the cooked sausage back into the skillet. Allow the mixture to simmer gently for 5-7 minutes to meld all the flavors together. Taste and adjust seasoning, adding salt or pepper as needed.
  7. Incorporate Egg and Pomegranate Seeds: Remove the skillet from heat and gently fold in the lightly beaten egg and three-quarters of the pomegranate seeds or dried cranberries. This helps bind the mixture and adds bursts of sweetness.
  8. Combine with Bread Cubes: In a large mixing bowl, add the bread cubes, then pour the sausage and vegetable mixture over them. Toss gently to coat all the bread evenly with the moist mixture. Add extra broth if needed to ensure the bread is fully moistened but not soggy.
  9. Transfer and Bake: Transfer the prepared stuffing evenly into the greased baking dish. Cover the dish tightly with aluminum foil and bake for 25-30 minutes.
  10. Crisp the Top: Remove the foil and continue baking for an additional 10-15 minutes until the top is golden brown and crispy.
  11. Garnish and Serve: Just before serving, garnish the stuffing with the remaining pomegranate seeds for color and a fresh, tart contrast to the savory flavors.

Notes

  • Ensure you season the dish well with salt in multiple stages to avoid flat flavors. Typically, ¼ to ½ teaspoon sea salt added in several steps enhances depth.
  • Substitutions: A firm apple can replace the pear, maintaining the sweet contrast. Butternut squash can substitute for the sweet potato to keep the texture soft. If celery is unavailable, fennel adds a nice aromatic note.
  • Storage: Leftover stuffing stores well and is ideal for the days following a big meal. Allow it to cool completely before transferring to an airtight container. Refrigerate for 3-4 days to maintain freshness without excess moisture buildup.

Keywords: sweet potato stuffing, pear sausage stuffing, holiday stuffing recipe, savory stuffing, herb stuffing, baked stuffing, thanksgiving side dish

Find it online: https://frommamamaya.com/sweet-potato-and-pear-sausage-stuffing-with-fresh-herbs-recipe/