Sourdough Stuffing with Pears and Sausage

Sourdough bread gives the filling a sharper taste than French bread, but as a last resort, you can use the latter.
Preheat the oven to 425 degrees.Place the bread in a single layer on a baking sheet. Bake at 425 ° C for 9 minutes or until golden brown. Place in a large bowl.Remove the skin from the sausage. Preheat a large nonstick skillet over medium-high heat. Brush the mold with cooking spray. Add the sausage and cook for 8 minutes or until it is lightly browned, stirring until it crumbles. Add the sausage to the bread cubes, stirring occasionally. Set aside.Return the skillet to medium-high heat. Add the onion, celery, and carrot; simmer for 10 minutes or until the onion begins to brown. Add the mushrooms; cook for 4 minutes. Add the pear, basil, tarragon and salt; cook for 4 minutes or until the pear begins to soften, stirring occasionally. Add the pear mixture to the bread mixture, stirring gently. Add the broth and pepper.Transfer the bread mixture to a 13-inch x 9-inch baking dish greased with cooking spray; cover with foil. Bake at 425 ° C for 20 minutes. Uncover; bake the filling for another 15 minutes or until the top of the filling is crisp.