back to top
Food

How To Make Whole Wheat Stuffing With Fennel Sausage And Pears For Friendsgiving

Using whole wheat bread means you can feel better about the cup of butter involved, right? This recipe is part of our Friendsgiving potluck party menu.

Posted on

To make the stuffing, you will need:

Christine Byrne / BuzzFeed

2 1-lb loaves crusty whole wheat bread (you can definitely use white bread, no problem)

1 cup unsalted butter (2 sticks), divided

4-5 stalks of celery

2 medium onions

2 medium, firm pears (Bosc or Anjou are best)

1 lb pork fennel sausage*

8 sprigs fresh thyme

3 sprigs fresh rosemary

6 sprigs fresh marjoram**

3 cups store-bought chicken broth (or to make it more delicious, homemade turkey stock)

*If you can’t find pork fennel sausage, sweet Italian pork sausage is a good substitute. You could also easily leave the meat out if you are cooking for vegetarians; use vegetable stock instead of chicken or turkey stock.

**If you can't find fresh herbs, you can use dried herbs instead. Use 1 tablespoon of each dried herb. And if you can't find fresh marjoram, no worries, just leave it out.

Advertisement
Advertisement
Advertisement
Advertisement

When the bread cubes are dry, remove them from the oven and raise the oven temperature to 350°F. Put the cubes in a very large mixing bowl, then add the cooked sausage...

Advertisement

Finally, add the cooked vegetable-pear mixture along with all the butter you cooked it in. Toss everything together again.

Lauren Zaser / BuzzFeed

It's sort of easier to use your hands, but the vegetable mixture is HOT so a spatula might be in order.

Whole Wheat Stuffing with Fennel Sausage and Pears

Serves 10-12

INGREDIENTS

2 1-lb loaves crusty, whole wheat bread (you can use white bread)

1 cup unsalted butter (2 sticks), divided

4-5 stalks of celery, diced in ¼-inch pieces (about 2 cups)

2 medium yellow onions, diced in ¼-inch pieces (about 2 cups)

2 medium, firm pears (Bosc or Anjou are best)

1 lb pork fennel sausage, removed from casings and crumbled into bite-sized pieces*

8 sprigs thyme, leaves picked and finely chopped

3 sprigs rosemary, leaves picked and finely chopped

6 sprigs marjoram, leaves picked and finely chopped**

3 cups chicken or turkey stock

kosher salt

freshly ground pepper

*If you can't find pork fennel sausage, sweet Italian pork sausage is a good substitute. You could also easily leave the meat out if you are cooking for vegetarians; use vegetable stock instead of chicken or turkey stock.

**If you can't find fresh herbs, you can use dried herbs instead. Use 1 tablespoon of each dried herb. And if you can't find marjoram, don't worry, you can leave it out.

PREPARATION

1. Preheat the oven to 250°F and line two large rimmed baking sheets with foil or parchment paper.

2 To prepare your bread cubes, first cut a thin layer off the bottom of both loaves, just to remove the crust (you don't want too much crust in your stuffing). Then, cut bread into 1-inch cubes and spread them out over 2 large rimmed baking sheets. Bake in the 250°F oven for about 30 minutes, or until bread is dry but not toasted (it should not start to brown at all).

3. When the bread cubes are done, remove them from the oven and raise the oven temperature to 375°F.

4. Core and thinly slice the pears, then cut each slice in half crosswise.

5. In a large sauté pan, melt all but one tablespoon of the butter over medium-low heat, then add onions, celery, rosemary, marjoram, and thyme. Add salt and freshly ground pepper to taste, and cook until onions are soft and translucent, about 10 minutes. Add pear and cook just until pear starts to soften, about 3 minutes more.

6. Meanwhile, cook your pork sausage: Melt the remaining tablespoon of butter in another medium skillet over medium heat, then add sausage meat and cook, stirring occasionally, until browned and cooked through, about 5 minutes.

7. In a very large mixing bowl, combine bread cubes, cooked vegetables in butter, sausage and poultry stock. Mix until the bread is saturated with liquid, and everything is evenly mixed.

8. Press stuffing into a deep, 9×13-inch baking dish, and bake at 375°F for 45 minutes, until browned and heated through, checking the stuffing after 30 minutes and covering it with foil if the top is starting to brown too much.

9. Let the stuffing cool for about 5 minutes before serving.

If you're planning to bring this to a potluck (like we suggest in our Friendsgiving menu), here's what to do:

If you're bringing this stuffing to a potluck, here's what to do:

Before the potluck, up to 1 day in advance, cook the stuffing exactly as the recipe explains above. Let it cool to room temperature uncovered, then cover the stuffing in it's baking dish with aluminum foil and refrigerate.

Right before you head to the potluck, let the stuffing sit out at room temperature for 30-60 minutes still covered with aluminum foil. At the potluck, reheat the stuffing, uncovered, in a 350°F oven for 15-20 minutes, until it's hot in the center. To check this, insert a knife into the center of the stuffing, then test the temperature of the knife on the bottom of your palm; it should be very warm.

Planning to cook this recipe?
That's awesome! The BuzzFeed food editors want to know how things turn out in your home kitchen. Take a picture of your finished dish, post it to Instagram or Twitter, and tag it #BuzzFeedFriendsgiving.

Every. Tasty. Video. EVER. The new Tasty app is here!

Dismiss