Recipe
Side Dish
Focaccia Stuffing with Pears
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 16
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (16 oz) loaf focaccia, cut into 1/2-inch cubes | ||
| 2 tbsp. Hy-Vee unsalted butter | ||
| ½ lbs. sweet Italian sausage | ||
| 1 Bosc pear, cored and cut into 1/2-inch cubes | ||
| 1 yellow onion, chopped | ||
| 1 celery stalk, chopped | ||
| ¼ c. chopped fresh sage | ||
| 1 c. Hy-Vee half-and-half | ||
| 1 ½ c. reduced-sodium chicken broth |
Directions
- Preheat oven to 350 degrees.
- Spread the bread cubes on a large baking pan and toast in oven until golden, about 20 minutes. Remove from oven and let cool.
- In a large skillet melt butter over medium heat. Add the sausage, pear, onion, celery and sage. Cook, crumbling meat into small pieces, until the meat browns and is cooked through, about 10 minutes. Remove from heat; fold in the cubed bread and half-and-half. Stir in the broth until the mixture is evenly moistened. Spoon stuffing into a lightly greased 9-by-13-inch baking dish.
- Cover with foil and bake 45 minutes. Remove foil and bake an additional 15 minutes or until light golden brown.
Nutrition facts
Servings
150 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 15mg
- Sodium: 260mg
- Protein: 4g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 2%
0%
Iron 6%
0%
Calcium 4%