1 lb loaf rustic country bread
1/2 lb pork breakfast sausage, casings removed
1 Tbs. unsalted butter
1 large yellow onion, cut into 1/2 inch chunks
1 large carrot, cut into 1/2 inch chunks
3 celery stalks, cut into 1/2 inch chunks
1 Bosc pear, cored and cut int 1/2-inch chunks
1 cup peeled and chopped, steamed or roasted chestnuts
1 cup peeled, chopped fresh flat-leaf parsley
1/3 cup chopped fresh sage leaves
4 Tbs. unsalted butter, melted
4 cups low-sodium chicken or turkey broth
Salt and freshly ground pepper, to taste
Tear the bread into 1/2-inch chunks, spread out on a baking sheet and leave out to dry overnight.
Preheat oven to 375 degrees F and butter a large, shallow baking dish.
In a large saute pan over medium heat, brown the sausage, stirring and crumbling with a large fork, until cooked through, 5 to 6 minutes. Transfer to a large mixing bowl. Melt the 1 Tbs. butter in the pan, and add teh onion, carrot, celery and pear. Using a large spoon, saute the vegetables, stirring occasionally, until tender, 7 to 8 minutes. Add the vegetables to the bowl with the sausage along with the chestnuts, parsley, sage, melted butter, broth, salt and pepper and stir to mix. Add the bread chunks and stir to mix well. Spoon the dressing into the prepared baking dish and bake, uncovered, until the top is golden and crisp, about 1 hour. Pass the stuffing at the table to serve. Serves 10 to 12."