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Ingredients

• 1-lb. loaf rustic country bread, torn into
  1/2-inch pieces
• 1/2 lb. pork breakfast sausage, casings
  removed
• 1 Tbs. unsalted butter
• 1 large yellow onion, cut into 1/2-inch dice
• 1 large carrot, cut into 1/2-inch dice
• 3 celery stalks, cut into 1/2-inch dice
• 1 Bosc pear, cored and cut into 1/2-inch dice
• 1 cup peeled and chopped steamed or roasted
  chestnuts
• 1/3 cup finely chopped fresh flat-leaf parsley
• 1/3 cup chopped fresh sage
• 4 Tbs. (1/2 stick) unsalted butter, melted
• 4 cups chicken or turkey stock
• Salt and freshly ground pepper, to taste

Description

Whether To Call The Starch Dish Dressing Or Stuffing Is A Perennial Debate At Thanksgiving Tables. The Term stuffing Is Usually Used When It Is Cooked Inside The Turkey, While dressing Is Typically Cooked In A Baking Pan. But The Name Also V

Williams-Sonoma