In large skillet, brown sausage until cooked through, breaking it up as it cooks. During this point, add about 3-4 Tbsp. of the Holland House Red Cooking Wine to enhance the flavor of the sausage and other ingredients.
Drain excess grease and set sausage aside. Keep your strainer in the sink while preparing the next part.
Wipe out pan and add butter over medium heat. Add onion and celery, and more seasoning, and sauté 8-10 minutes or until soft. Add sausage back to pan, reduce heat to low to keep warm
In your cool crock pot, toss bread cubes with sage, 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.
Transfer mixture to greased slow cooker. Cover and cook on low 3-4 hours, until mixture is moist and spongey.
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