It’s Thanksgiving in Canada on Monday and although we don’t live there anymore we, as all Canada-adoring ex-pats, celebrate the holiday every year. September and the first week of October have been very busy for us, it’s often challenging for me to remember everyone’s schedules and events as organisation is not my forte. So last Friday when Brad looked at the calendar and yelled out with a sense of urgency. “It’s Thanksgiving on Monday!”, I didn’t think to double check but promptly ran to the only store in London that might sell turkeys in non-Christmas season and returned home triumphant carrying a 7 lbs bird and all the trimmings. I also invited our friends over to share the Thanksgiving meal with and carried on defrosting the turkey. The next day it dawned on me that we were a week ahead of the schedule!
I guess it didn’t really matter when you stop and remember being thankful so we celebrated last Monday. My dear husband was able to find the silver lining as usual. Being a week ahead allowed me to get the recipe out to you in time! And you are going to love this stuffing recipe! It’s our family’s favourite. Once in a while I find a more exotic recipe and make it but we always go back to this one.
To me, this stuffing has the best flavour combination to complement roasted turkey. Sausage, sour dough bread, parsley and sage create a wonderful medley but the real winner in this stuffing is slightly sweet and fragrant pear!
- Sour Dough Bread, cubed (or any other crusty bread)- 4 cups
- Italian- style sausages (I used Sicilian inspired from Sainsbury’s)- 6-8 sausages (375gr/3/4 lbs)
- Chicken broth- 1 cup
- Celery stalks, diced- 2
- Onion, chopped – 1 medium
- Pear, diced – 1 medium
- Fresh Sage, chopped- 1 tbsp.
- Fresh Parsley, chopped- 1/4 cup.
- Egg, beaten- 1 large
- Salt and Pepper
- Olive oil- 1 tsp.
Preheat oven to 350F/180C.
Cut your bread in cubes and put it in a large bowl. You really want crusty bread because it will give your stuffing more texture.
Remove your sausage from casings and cook it in the frying pan (no extra oil needed) breaking it up with a wooden spoon. I wouldn’t recommend using just bulk sausage meat. You want to use sausage with herbs and spices already built into it as it will only make your stuffing more flavourful! Cook your sausage over medium heat until slightly browned for 3 minutes and then push it to the side of the pan and add chopped onion and diced celery, cook for 5 minutes until softened, then mix it together and add diced pear, sage and parsley and cook for 2 minutes longer.
Add the sausage mixture to the bowl with bread cubes, pour in chicken broth and mix to combine, then add beaten egg, salt and pepper, quickly stir everything together. Empty the stuffing into a buttered baking dish and brush the top with a teaspoon of olive oil for a beautiful and golden crusty top.