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The Best Holiday Stuffing with Maple Sausage, Caramelized Onions, Pears, Nuts & Dried Fruit

It may have a bunch of ingredients, but my maple sausage holiday stuffing is the best thing ever. 
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 50 minutes
Servings 10
Calories 449kcal



Additional Cooked Fillings

  • 2 tbsp vegetable oil divided
  • 2 tbsp butter divided
  • 1 cup celery diced
  • 1 cup mushrooms sliced
  • 2 cloves garlic minced
  • 2 teaspoons minced fresh sage
  • 325 g package of maple pork breakfast sausages casings removed
  • 2 pears peeled and diced
  • 1 tbsp brown sugar


  • 1 1/4 cup whole milk
  • 1 1/4 cup low-sodium chicken broth
  • 3 tablespoons unsalted butter melted
  • 3 large eggs and 1 yolk beaten to blend
  • 1 lb cranberry foccacia
  • 1/2 cup pralines pecans diced into small pieces
  • 1/4 cup of dried cherries
  • 2 tbsp candied ginger finely minced
  • 1/4 cup air-packed chestnuts diced
  • 1 pinch salt and pepper pinch of each



  • Preheat a pan with butter and olive oil over medium- low heat. Add in the onions and allow to cook slowly, stirring every so often until they soften, turn translucent and begin to caramelize in colour- about 45 minutes.
  • Once they begin to look caramelized, add in the brown sugar and balsamic and season with salt and pepper to taste. Set aside.

Additional Cooked Fillings

  • Heat a tablespoon each of butter and oil over medium high heat in a large skillet. Add in the celery and mushrooms and sauté until golden and softened, about 3-4 minutes. Add in the garlic and sage and stir until fragrant, about another 30 seconds. Transfer to a large bowl.
  • Return the skillet to the burner over medium high heat and add in the sausages. Break into small bite-size pieces and sauté until browned. Transfer to the bowl with the celery.
  • Add in an additional tablespoon each of butter and oil, along with the pears and brown sugar. Saute until slightly softened and coated in the caramel, about 3 minutes. Transfer to the bowl. All of this can be made 1 day ahead and stored separately in the fridge (the mushrooms and celery together, and the sausage and pears together).


  • Preheat oven to 350 F and grease a large 15 inch glass baking dish.
  • Whisk together the milk, stock, butter, and eggs. Add in the bread and mix until well coated. Add in all of the cooked celery, mushrooms, pears and sausage, caramelized onions, as well as the nuts, dried fruit and ginger. Season with a pinch each of salt and pepper.


  • Bake uncovered for 45 minutes until well set and browned. This can be made a few hours ahead of time if needed and then reheated at 350 F for 20 minutes.


Calories: 449kcal | Carbohydrates: 41g | Protein: 14g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 94mg | Sodium: 563mg | Potassium: 320mg | Fiber: 3g | Sugar: 12g | Vitamin A: 518IU | Vitamin C: 5mg | Calcium: 67mg | Iron: 1mg