Sausage and Pear Stuffing with Chestnuts and Prunes

• 3 tbsp. butter plus extra for baking dish and foil
• 8 oz. bulk pork
• chicken-apple sausage
• 1 md. onion, coarsely chopped
• 2 firm pears, peeled and cut in 1/2-inch chunks
• 1 lg. Granny Smith apple, peeled and cut in 1/2-inch chunks
• 1/4 cup brandy
• 2 lg. eggs, lightly beaten
• 1-1/2 cup chicken stock
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/8 tsp. nutmeg, grated
• 1 cup chestnuts, cooked and peeled
• 6 cups dried bread cubes
• 1/2 cup pitted prunes, cut in 1/2-inch chunks
• 1/2 cup walnuts, toasted and coarsely chopped

1. 1.
2. Heat 1 tbsp.
3. butter in large skillet over medium-high heat.
4. Add sausage and cook, breaking meat up into small pieces, until no longer pink, 5-7 minutes.
5. Transfer sausage to small bowl with slotted spoon, set aside.
6. Discard fat, return skillet to burner.
7. Heat remaining butter over medium-low heat; add onion and cook until soft, about 10 minutes.
8. Add pears and apple; continue to cook over low heat onion begins to brown, 10-12 minutes.
9. Increase heat to high, add brandy, and cook until reduced by half.
10. Remove pan from heat; cool mixture to room temperature.
11. 2.
12. Whisk eggs, stock, salt and pepper and nutmeg in large bowl.
13. Add sausage, cooled fruit mixture, chestnuts, bread cubes, prunes, and walnuts; toss gently to coat.
14. Adjust seasonings to taste.
15. 3.
16. Place stuffing into buttered shallow baking dish; bake at 350F, covered with buttered aluminum foil, until knife inserted into center feels warm to the touch, 25-40 minutes depending on amount of stuffing.
17. Uncover and bake until top crisps slightly, 5-10 minutes.

butter, pork, chickenapple sausage, onion, firm pears, apple, brandy, eggs, chicken, salt, pepper, nutmeg, chestnuts, bread cubes, prunes, walnuts

Taken from www.foodgeeks.com/recipes/4736 (may not work)