Ingredients

Instructions

1. 1
   In large skillet, brown sausage until cooked through, breaking it up as it cooks. Drain excess grease and set sausage aside.
2. 2
   Wipe out pan and add butter over medium heat. Add onion and celery, sauté 8-10 minutes or until soft. Add sausage back to pan, reduce heat to low to keep warm.
3. 3
   In large bowl, toss bread cubes with sage, poultry seasoning, salt, pepper, diced pears and cranberries. Add sausage mixture and stir to combine. Whisk eggs and chicken broth together and pour over bread mixture. Stir to combine.
4. 4
   Transfer mixture to greased slow cooker. Cover and cook on low 3-4 hours, until mixture is moist and spongy.