I came up Pear and Country Sausage Stuffing one Christmas when I wanted to serve a stuffed pork loin. I've stuffed pork loins with all kinds of things over the years and pork is particularly good matched with the sweetness of fruit so I developed this idea. Then decided the stuffing was going to be too good to limit it to the little bit that would fit into the loin. So I made a bigger batch and baked it in a casserole. This is really good stuff with both pork and poultry. (Larger image.) Serves 2 - 4.