Turkey Sausage and Pear Stuffing (Phase 2)

Turkey Sausage and Pear Stuffing (Phase 2)
 
Description
If you prefer, use a multigrain bread with lots of grains and seeds to add extra texture and heartiness to this healthy stuffing. Bartlett or Anjou pears are good substitutes for Bosc.
Make-Ahead: Stuffing can be made up to 1 day in advance; store in a covered container in the refrigerator. Reheat, covered, in a microwave or 325°F oven before serving.
Prep time: 20 minutes
Cook time: 45 minutes
Serves 12
 
Ingredients
3 teaspoons extra-virgin olive oil, plus extra for baking dish
1 (3/4-pound) loaf whole-grain bread, cut into cubes (4 cups)
1 pound sweet Italian-style turkey sausage
1/2 cup lower-sodium chicken broth
4 celery stalks, coarsely chopped
1 medium onion, coarsely chopped
1 Bosc pear, coarsely chopped
1 tablespoon chopped fresh sage
1 large egg, lightly beaten
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Instructions
Heat oven to 350°F. Lightly oil a 9" by 13" baking dish. Place bread cubes in a large bowl.
Remove sausage from the casings and break into 1/2" pieces. Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Add sausage and cook until browned, about 3 minutes. Transfer to the bowl with bread cubes.

Return the skillet to the heat. Add 2 tablespoons of the broth and, using a wooden spoon, scrape any browned bits of sausage from the bottom of the skillet. Add the remaining 2 teaspoons oil, celery, and onion; cook until softened, about 6 minutes. Add pear and sage; cook 2 minutes more.
Transfer vegetable mixture to the bowl with the bread and sausage. Add egg and stir to combine. Add remaining broth, parsley, salt, and pepper; mix well. Spread stuffing evenly in baking dish. Bake until top is crispy and stuffing is heated through, about 30 minutes.

Nutritional information
Per 1-cup serving:
80 calories
2 g fat (0.5 g sat)
10 g carbohydrate
6 g protein
2 g fiber
125 mg sodium