Ingredients

The following ingredients have 4 Servings
  • 4 cups sourdough bread (or any other crusty bread)
  • 6-8 Italian-style sausages or your favourite sausage
  • 1 cup chicken stock
  • 2 stalks celery (diced)
  • 1 onion (chopped)
  • 1 pear (diced)
  • 1 tbsp fresh sage (chopped)
  • 1/4 cup fresh parsley (chopped)
  • 1 egg
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp butter
  • 1 tsp olive oil

Instruction

  • Preheat oven to 350F/180C. Cut the bread into cubes and put them in a large bowl. Remove the sausage from casing and cook in a frying pan (no extra oil needed) breaking it up with a wooden spoon. Cook the sausage over medium heat until lightly browned for 3 minutes. 
  • Then push the sausage to one side of the pan and add chopped onion and diced celery, cook for 5 minutes until softened. (Give the sausauce a stir once in a while to avoid burning.) Then mix everything 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 and 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. Bake at 350F/180C for 30 minutes.