Holiday Stuffing with Pork and Roasted Chestnuts

This recipe uses the Traditional Holiday Stuffing recipe that follows but includes the added flavors of sausage, roasted chestnuts and pork chops garnished with baked pears.  
Holiday Stuffing with Pork and Roasted Chestnuts
By The Gourmet Farm Girl
4-5 Bone in Pork Chops
1 pear sliced thin
10-12 cups dried bread (cubed)
1/2 pound mild sausage
1/2 cup roasted chestnuts (chopped)

1 cup celery plus celery leaves chopped
¼ cup chopped fresh parsley leaves
½ cup onion chopped
1 teaspoon dried sage (more if desired)
1 stick butter
2-3 cups chicken broth
Salt and pepper to taste

Preheat oven to 350 degrees

With a small sharp knife cut an X on the flat side of  10-12 chestnuts and roast at 350 degrees for 10-12 minutes; let cool, remove shells and skins; chop into small pieces and set aside
Spray a 9 x 12 inch baking dish with cooking oil; set aside; cut or tear the dried bread into bit size pieces and place in a large mixing bowl; set aside; cook sausage till done and set aside
In a medium size sauté pan over medium to medium high heat melt the butter; sauté the onions and celery till tender; 8-10 minutes, stir in the parsley and sage; pour the mixture over the bread and gently fold in; pour the chicken broth over the bread add the chestnuts and sausage and continue to fold till bread is completely moist. Salt and pepper
Note: you may need to add more or less broth
Spoon the mixture into the baking dish; lay the pork chops on top of the dressing, salt and pepper
Bake for 45-50 minutes; remove from oven and lay the sliced pears on top of the pork chops; return to oven for an additional 5-7 minutes till pears are tender.

Serves 4-5