{"id":227,"date":"2009-03-14T23:29:00","date_gmt":"2009-03-14T23:29:00","guid":{"rendered":"https:\/\/cooleysekula.net\/cooking\/?p=227"},"modified":"2020-12-23T23:30:44","modified_gmt":"2020-12-23T23:30:44","slug":"stuffing-sourdough-stuffing-with-pears-and-sausage","status":"publish","type":"post","link":"https:\/\/cooleysekula.net\/cooking\/index.php\/2009\/03\/14\/stuffing-sourdough-stuffing-with-pears-and-sausage\/","title":{"rendered":"Stuffing: Sourdough Stuffing with Pears and Sausage"},"content":{"rendered":"\n

Ingredients:<\/strong>
8 cups (1\/2 in.) cubed sourdough bread (about 12 oz)
1 lb. turkey sausage
cooking spray
5 cups chopped onion (about 2 lbs.)
2 cups chopped celery
1 cup chopped carrot
8 oz sliced mushrooms
2 cups (1\/2 in.) cubbed peeled Bartlett pear (2 medium)
1.5 tbsp (1.5 tsp) fresh (dried) chopped basil
2 tsp (2\/3 tsp) fresh (dried) chopped tarragon
1 tsp salt
1.5 cups fat-free, less sodium chicken broth
1\/2 tsp pepper<\/p>\n\n\n\n

Directions:<\/strong>
1. Preheat oven to 425.
2. Arrange bread in a single layer on a baking sheet.
Bake at 425 for 9 minutes or until golden. Place in a
large bowl.
3. Remove casings from sausage. Heat a large skillet
over medium-high heat. Coat bottom of pan with cooking
spray. Add sausage and cook for 8 minutes or until sausage
is browned, stirring to crumble. Add sausage to bread
cubes, tossing to combine. Set aside.
4. Return pan to medium-high heat. Add onion, celery,
and carrot; saute 10 minutes or until onion begins to
brown. Stir in mushrooms; cook 4minutes. Stir in pear,
basil, tarragon, and salt; cook 4 minutes or until pear
begins to soften, stirring occasionally. Add pear mixture
to bread mixture, tossing gentily to combine. Stir in
broth and pepper.
5. Place bread mixture in a 13X9-inch baking dish coated
with cooking spray, cover with foil. Bake at 425 for
20 minutes. Uncover, bake stuffing an addtional 15 minutes
or until top of stuffing is crisp.<\/p>\n","protected":false},"excerpt":{"rendered":"

\nIngredients:8 cups (1\/2 in.) cubed sourdough bread (about 12 oz)1 lb. turkey…\n<\/div>\n
Continue reading “Stuffing: Sourdough Stuffing with Pears and Sausage”<\/span>…<\/a><\/div>\n","protected":false},"author":1,"featured_media":228,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-227","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","entry"],"_links":{"self":[{"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/posts\/227","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/comments?post=227"}],"version-history":[{"count":1,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/posts\/227\/revisions"}],"predecessor-version":[{"id":229,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/posts\/227\/revisions\/229"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/media\/228"}],"wp:attachment":[{"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/media?parent=227"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/categories?post=227"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/tags?post=227"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}