1lbcrusty baguetteslightly stale, torn into 1-inch pieces
¾cupunsalted butterplus more for greasing baking dish
2garlic clovesminced
2 ½cupsyellow onionroughly chopped
1lbsweet Italian sausagecasing removed, sliced into coins (either pork or chicken)
1 ½cupsleeksthinly sliced
½cupfresh flat-leaf parsleyroughly chopped
2tablespoonfresh sageroughly chopped
1 ½tablespoonfresh rosemaryroughly chopped
1½tablespoonfresh thymeroughly chopped
3Bosc or Anjou pears
2teaspoonsalt
1teaspoonblack pepperfreshly ground
2 ½cupschicken brothdivided
2eggslarge
Instructions
Preheat oven to 250°F. On a lipped baking sheet, evenly spread out pieces of bread. Bake for about 1 hour or until dried out. Remove from oven and place in a large glass or metal bowl.
In a large skillet over medium heat, melt butter. Add garlic and onion and cook for 1 to 2 minutes until fragrant. Add sausage and stir occasionally until cooked through. Add leeks and herbs; cook until leeks soften, about 7 to 9 minutes. Add pears, salt and pepper. Stir for about 2 to 4 minutes; pears shouldn't break down. Toss pear mixture into bowl of bread and add 1 cup chicken broth. Stir and let cool.
Increase oven to 350°F. Grease a 9-by-13-inch baking dish with butter.
In a separate mixing bowl, whisk remaining 1½ cups chicken broth with eggs. Add to bread mixture and stir until fully combined. Pour into prepared baking dish and cover with aluminum foil.
Bake for 20 minutes covered, then remove foil and bake for another 20 minutes. Finished dressing should reach an internal temperature of 160°F to 165°F on a meat thermometer. Serve.
Notes
- Bread: You want to use a crusty bread and slightly stale. Dressing and stuffing can turn too soggy or wet if you use the wrong bread.- Vegetarian: You can omit sausage and swap your broth for vegetable broth to make this vegetarian.- Dressing v Stuffing: You can make this either way. Technically the difference is dressing is cooked on its own, whereas stuffing is cooked inside your turkey.