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Pear and Sausage Stuffing. 2 (1-pound) rolls of pork sausage. 4 tablespoons butter. 1 yellow onion, chopped. 5 celery ribs, chopped. 10 to 12 cups dried bread cubes, see note
Toast the bread in the oven until evenly dry, 35 to 40 minutes, stirring every 10 minutes. Allow to cool completely. Place the dry bread cubes in a very large bowl.
Preheat the oven to 350° and butter a large baking dish. Spread the bread cubes on a baking sheet and toast for 25 minutes, stirring, until lightly browned and crisp.
Spoon the sausage mixture down the center of the pastry. Starting at one end, fold the pastry strips over the sausage mixture, alternating sides, to cover the sausage mixture. Place the pastry onto a baking sheet. Brush the pastry with the egg mixture. Bake for 35 minutes or until the pastry is golden brown and the sausage is cooked through.
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1. Preheat the oven to 375°. Lightly butter a 9-by-13-inch baking dish. On a large rimmed baking sheet, toast the bread cubes for about 15 minutes, tossing halfway through, until lightly golden ...
A gluten-free Thanksgiving menu might sound totally impossible, but these recipes prove it isn't! From stuffing to pie: 21 gluten-free recipes for your Thanksgiving feast Skip to main content
Get the Cheesy Kale Orzo With Herbed Bread Crumbs recipe. PHOTO: RACHEL VANNI; FOOD STYLING: MAKINZE GORE ... Get the Sausage Stuffing recipe. PHOTO: RYAN LIEBE; FOOD STYLING: BROOKE CAISON ...
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