Homemade Stuffing with Sweet Potato and Pear
Elevate your holiday table with this sweet potato pear homemade stuffing! Packed with sage sausage and fresh herbs.
Explore a world of flavor with homemade stuffing made with sweet potato and pear
Hey there! If you’re looking to elevate your holiday spread or simply want a delicious side dish for dinner, this sweet potato pear homemade stuffing is where it’s at! Imagine the hearty flavors of sage sausage, the sweetness of diced pears, and the comforting touch of sweet potatoes all coming together in one mouthwatering dish. This stuffing is not just a side; it’s a celebration of flavors that everyone will love!
Here’s why I love this homemade stuffing!
- The way this makes your kitchen smell is heavenly.
- It’s full of fresh herbs and elevated ingredients.
- If you want to go low carb, you can leave out the bread and add some more of the vegetables!
- Look at how beautiful it is.
If all you were put in charge of this year was homemade stuffing, can I join your family. I make the entire spread every year and even though it is a lot of work and I complain a little, I secretly love it. To round out your Thanksgiving Meal try these these: Juicy Herb-Injected Thanksgiving Turkey recipe, Perfect Mashed Potatoes Recipe and this Green Bean Casserole Recipe (made with homemade cream of mushroom soup).
I hope you love this turkey as much as we do!
Visual Process for Making Homemade Stuffing
Step 1
Brown Sage Sausage
Cook your sausage first but don’t drain it (I mean you can if you want but there is loads of flavor in those juices). Put these in your casserole dish.
Step 2
Soften Fruits and Vegetables
Soften pears, celery, sweet potatoes and onions.
Step 3
Toss Sausage with Bread Cubes
Add bread cubes to the casserole and toss with the sausage and juices.
Step 4
Assemble!
Add everything to the casserole and give it a good stir. Then pour in chicken broth and top with herbs.
Step 5
Bake and Serve
Serve Sweet Potato Pear Stuffing with juicy turkey, creamy mashed potatoes and green bean casserole.
More Holiday Recipes
- Green Bean Casserole
- Juicy Slow Smoked Turkey
- Mashed Potatoes
- Butternut Squash Kale Salad Maple Cider Dressing
🌟 Love this recipe? Spread the love by leaving a star review or dropping a comment below! I’d really love to hear what you think. If this recipe hit the spot for you, you’d be helping me out big time by sharing it on Pinterest or Facebook! 💬✨
Some of the links on this site are affiliate links, meaning I may earn a commission if you make a purchase through them (It won’t cost you extra, promise). This helps support my work and allows me to continue creating content—thank you for your support! Rest assured, I only recommend products I personally use and love.
Homemade Stuffing with Sweet Potato and Pear
Equipment
- Measuring Cups and Spoons
- Measuring Cups and Spoons
- Mixing Spoon
Ingredients
- ¾ lb high-quality sage sausage
- 1 tbsp avocado oil
- ⅓ cup unsalted butter (melted)
- 1 medium onion (finely chopped)
- 1 pear (firm and diced)
- 1 medium sweet potato (peeled and diced)
- 2-3 stalks of celery (chopped thin)
- 5 large garlic cloves (minced)
- 2 tbsp fresh rosemary (finely chopped)
- 2 tbsp fresh thyme (finely chopped)
- ½ cup fresh parsley (finely chopped)
- ¾ tsp sea salt (adjust to taste)
- ½ tsp black pepper (adjust to taste)
- ½ cup dry white wine (optional, can substitute with additional chicken stock)
- 4 cups chicken or vegetable stock
- 8 oz brown or white mushrooms (finely chopped)
- 1 Large eggs (lightly beaten)
- 16 oz bread cubes (use a good-quality whole-grain or sourdough bread)
- 1 cup pomegranate seeds (or dried cranberries)
Instructions
- Preheat the oven to 350°F (175°C). Grease a baking dish or prepare a casserole dish.
- In a large skillet, cook ¾ lb high-quality sage sausage over medium heat until browned. Remove from the skillet and set aside.
- In the same skillet, add 1 tbsp avocado oil and ⅓ cup unsalted butter over medium heat. Add 1 medium onion, 1 pear, 1 medium sweet potato and 2-3 stalks of celery. Sauté for 5-7 minutes until the vegetables begin to soften.
- Add 5 large garlic cloves, 2 tbsp fresh rosemary, 2 tbsp fresh thyme, ½ cup fresh parsley, ¾ tsp sea salt and ½ tsp black pepper. Sauté for an additional 2-3 minutes.
- Pour in ½ cup dry white wine, if using, and allow it to simmer for a couple of minutes until slightly reduced. If not using wine, add an additional 1/4 cup of chicken stock.
- Stir in 4 cups chicken or vegetable stock, 8 oz brown or white mushrooms, and cooked sausage. Allow the mixture to simmer for about 5-7 minutes, letting the flavors meld together. Adjust seasoning if needed.
- Remove the skillet from heat and gently fold in 1 Large eggs and ¾ of the pomegranate seeds (or dried cranberries).
- In a large mixing bowl, combine 16 oz bread cubes and the prepared mixture from the skillet. Toss everything together until the bread is evenly coated. Add more broth if all the bread is not getting wet.
- Transfer the stuffing into the prepared baking dish. Cover with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes or until the top is golden brown and crispy.
- Garnish with remaining pomegranate seeds just before serving for a burst of color and added flavor.
