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Side Dishes

Challah Bread Dressing with Sausage & Pear

Whether you call it dressing or stuffing, this is one great recipe, and you can prep most of it ahead. Loaded with buttery challah bread, savory sausage and mushrooms, and sweet cranberries and pears, it’s a moist dressing that’s bursting with flavor. But the real game changer is the way this one is cooked — blanketed with turkey pieces so all those drippings go directly into this dish!

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Preheat oven to 300°.

Stale bread cubes on a baking sheet in oven until toasted and golden brown, 45 minutes (can be done in advance).

Melt 2 Tbsp. butter in a sauté pan over medium heat. Add mushrooms and season with salt. Cook mushrooms until browned and liquid nearly evaporates, about 10 minutes; transfer to a large bowl.

Brown sausage in remaining 4 Tbsp. butter in same pan over medium-high heat; transfer to bowl with mushrooms. Add onions and celery to pan and cook in drippings over medium-high heat, covered, until softened, about 3 minutes. Add pears and cook until onions just begin to brown, about 2 minutes more; transfer to bowl with sausage mixture.

Stir in cranberries, stock, sage, thyme, 1 tsp. salt, and pepper.

Coat a large roasting pan with butter; arrange bread cubes in a single layer on bottom of pan.

Layer sausage mixture over bread cubes, then arrange turkey pieces on top and roast according to these recipe directions.

Before serving, stir parsley into cooked dressing to combine.


The sausage mixture acts as a barrier to the bread so it doesn’t become too wet from the drippings.

Nutritional Facts

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