Sausage Stuffing with Fennel and Roasted Squash
A hearty and flavorful stuffing combining roasted butternut squash, pork sausage, and fresh herbs with crusty bread. This dish features a delicious blend of fennel, onions, and celery, perfect as a holiday side dish.
Ingredients
- •1 spray Nonstick vegetable oil spray
- •4 cups butternut squash
- •½ cup unsalted butter
- •3 cups chopped onions
- •2 cups chopped celery
- •1½ cups fresh fennel bulb
- •1 pound pork sausage
- •¼ cup fresh Italian parsley
- •2 tablespoons fresh sage
- •2 tablespoons fresh marjoram
- •12 cups pain rustique or ciabatta bread
- •2 large eggs
- •1½ teaspoons fine sea salt
- •1 teaspoon coarsely ground black pepper
- •1 cup low-salt chicken broth
Cooking Instructions
- 1.
Preheat oven to 350°F. Spray rimmed baking sheet with nonstick spray. Scatter squash on sheet in single layer; sprinkle lightly with salt and pepper. Roast squash until tender, stirring occasionally, about 55 minutes. Transfer to large bowl; cool.
55 min
- 2.
Melt butter in heavy large skillet over medium heat. Add onions, celery, and fennel. Sauté 8 minutes. Add sausage. Sauté until vegetables are tender and sausage is cooked through, breaking up sausage with fork, about 10 minutes. Add all herbs; sauté 1 minute longer. Add to bowl with squash. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill.
19 min
- 3.
Preheat oven to 350°F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.
12 min
- 4.
Butter 13x9x2-inch baking dish. vegetable mixture into bread. Whisk salt, and pepper in small bowl to blend whisk in 1 cup broth. Add egg mixture stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish.
10 min
- 5.
Bake stuffing uncovered until cooked through and brown and crusty on top, 60 minutes. Let stand 10 minutes.
70 min