Tag Archives: pear

Sausage, Pear and Sage Stuffing

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Sausage, Pear and Sage Stuffing
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.
Sausage, pear and sage stuffing
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!
Ingredients:

  • 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.

Method:

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.

Sausage, pear and sage stuffing
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.
Sausage, pear and sage stuffing
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.

Sausage, pear and sage stuffing. (before baking)
Bake at 350F/180C for 30 minutes.

Sausage, pear and sage stuffing.
Note: This recipe was adapted from “The South Beach Diet Parties and Holidays Cookbook”.

Salted Caramel Pear Tarts

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Salted Caramel Pear Tarts
Have you ever walked into a European style bakery and felt absolutely in awe of the craftsmanship, skill and creativity? I know I am always amazed at all the tasty little things displayed. Would you be happy if I told you that for some of them you don’t have to get up at the crack of dawn and get baking?

These delectable pear tarts took me 30 minutes to make. True story.  What is even better I’ve prepared a step-by step tutorial on how you can do the same and perhaps even wow your friends and family at your Thanksgiving feast!

This dessert is beautiful and delicious despite the simplicity of preparation. I also love that it uses a very plain fruit like pear and turns it into a real star! I’ve used prepared and already rolled puff pastry which made the whole process pure joy. All you really need to do do is assemble the tarts – kind of like craft, actually.

Salted Caramel Pear Tarts

Ingredients: {Makes 8 tarts}

  • All Butter Puff Pastry- 1 sheet/375 gr
  • Egg (beaten)- 1
  • Pears-4 small or medium
  • Demerara Sugar (or brown sugar)- 8 tsp.
  • Double Cream/Whipping Cream- 8 tsp.
  • Coarse Sea Salt- a pinch

Method:

Preheat your oven to 375F/190C. Line your baking sheet with parchment paper.

Roll out your puff pastry. If you are using a block dust your work surface with some flour and roll out a rectangle 1/4″ thick. Divide your rectangular shaped puff pastry into 8 squares. With a sharp knife, cut an “L”  into 2 opposing corners, don’t cut all the way but leave  a ½-inch in two corners. Brush with the beaten egg . Pick up the cut corners of the pastry, cross them over each other (one over, one under) and lay them flat (now on opposite sides).
Salted Caramel Pear Tarts Brush the tops of the pastry with the eggwash and put the tray in the refrigerator to chill.
Salted Caramel Pear Tarts
Now prepare the pear filling. Peel the pears and split them in half lengthwise, core them, and slice in 1/4″ slices. Take the pastry shells out of the fridge and set it on your work surface, place one pear half in the centre of each tart. Then sprinkle with a teaspoon of sugar and a teaspoon of double cream per tart, then add a pinch sea salt on top. Brown sugar, cream and sea salt turn into salted caramel in the oven without you doing a thing! Genius.
Salted Caramel Pear Tarts
Bake in the preheated oven for 30 minutes or until pears are soft and pastry is golden.
Salted Caramel Pear Tarts
These tarts have a very delicate taste and are not too sweet. I’ve served mine dusted with powdered sugar.

Salted Caramel Pear Tarts
But some them got golden sugar treatment. 🙂

Salted Caramel Pear Tarts
Recipe source: Anna Olson