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Persimmon and Sage Stuffing

Adding chunks of soft, ripe, juicy persimmon to traditional sausage and sage stuffing is an interesting and flavourful twist that will soon become a family favourite. Try this Persimmon and Sage Stuffing at your next family gathering!


Persimmon and Sage Stuffing

20 minPrep Time

40 minCook Time

1 hrTotal Time

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  • 3 mild fennel sausages (about 5 oz/300 g)
  • 1 cup (250 mL) chopped Ontario White Onion
  • 1 cup (250 mL) sliced Ontario Celery
  • 4 Ontario Fuyu Persimmons, peeled and cut into chunks
  • 2 tbsp (30 mL) finely chopped fresh sage
  • 8 cups (2 L) cubed day-old bread (such as French stick, Italian loaf or light rye), cut into
  • 1-inch (2.5 cm) cubes
  • 3/4 cup (175 mL) no salt added chicken broth
  • 1 egg, beaten
  • 1/2 tsp (2.5 mL) each salt and freshly ground pepper
  • 2 tbsp (30 mL) butter, melted


  1. Preheat oven to 375°F (190°C). Set large, nonstick skillet over medium heat; crumble in sausage meat. Cook, breaking up into small pieces with a wooden spoon, for 5 minutes or until lightly browned. Add onion, celery and persimmons; cook for 7 to 10 minutes or until softened. Stir in sage; cook for 1 minute and remove from heat. Let cool for 10 minutes.
  2. In large bowl, gently toss together bread, broth, egg, salt and pepper until most of the liquid is absorbed. Add sausage mixture; toss until evenly distributed. Transfer to lightly greased 13- x 9-inch (3 L) baking dish; brush butter over top. Bake for 35 to 40 minutes or until set in centre and golden on top.


- Sprinkle the top with chopped pecans before baking for added crunch.
- You can use turkey sausage, if desired.
- Serve with roasted turkey, chicken, pork or lamb.


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