Preheat oven to 350°.

Add shallots, celery, and garlic to a skillet on high heat with 3 Tbsp olive oil. Sauté for about 3 minutes, then add in Asian pear, and cook, stirring often, until soft, about 5-7 minutes. Salt and pepper to taste, then remove from pan and place in separate bowl.

Add chicken sausage to the pan, adding a little more oil if needed. Add in currants and cool until lightly browned. Remove from heat and add to pear mixture.

Add butter to a large oven-safe pan or skillet, then place in oven and allow to melt, about 4 minutes. Remove skillet from oven when butter begins to brown. Remove from oven and place cornbread cubes on top.

Lightly mix chicken, rosemary, and pear mixture in a large bowl, then add to the skillet with the cornbread and butter. Pour over the chicken stock, then lightly mix with hands.

Place in oven for 30 minutes—until top is browned lightly, then lightly mix with a spoon to expose softer parts, and place back in oven for another 10 minutes. Repeat process one more time—this totals about 45-50 minutes, but it doesn’t have to be exact—then remove from oven and serve warm!