Sausage Stuffing With Fennel And Roasted Squash

Name: Sausage Stuffing With Fennel And Roasted Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick vegetable oil spray; 4 cups 1/2- to 3/4-inch cubes peeled seeded butternut squash (from one 13/4-pound squash); 1/2 cup (1 stick) unsalted butter; 3 cups chopped onions (about 1 pound); 2 cups chopped celery (4 to 5 stalks); 1 1/2 cups coarsely chopped fresh fennel bulb (about 1 medium); 1 1-pound pork sausage log; 1/4 cup chopped fresh Italian parsley; 2 tablespoons chopped fresh sage; 2 tablespoons chopped fresh marjoram; ½ cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 1 1/4 pounds); 2 large eggs; 1 1/2 teaspoons fine sea salt; 1 teaspoon coarsely ground black pepper; 1 cup (or more) low-salt chicken broth

Servings: persons

Nonstick vegetable oil spray
4 cups 1/2- to 3/4-inch cubes peeled seeded butternut squash (from one 13/4-pound squash)
1/2 cup (1 stick) unsalted butter
3 cups chopped onions (about 1 pound)
2 cups chopped celery (4 to 5 stalks)
1 1/2 cups coarsely chopped fresh fennel bulb (about 1 medium)
1 1-pound pork sausage log
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh marjoram
½ cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 1 1/4 pounds)
2 large eggs
1 1/2 teaspoons fine sea salt
1 teaspoon coarsely ground black pepper
1 cup (or more) low-salt chicken broth

1
Preheat oven to 350u00b0F. 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.
2
Melt butter in heavy large skillet over medium heat. Add onions, celery, and fennel. Saute 8 minutes. Add sausage. Saute until vegetables are tender and sausage is cooked through, breaking up sausage with fork, about 10 minutes. Add all herbs; saute 1 minute longer. Add to bowl with squash. DO AHEAD:
3
Cool, cover, and chill.
4
Preheat oven to 350u00b0F. 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.
5
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.
6
Bake stuffing uncovered until cooked through and brown and crusty on top, 60 minutes. Let stand 10 minutes.

2159

kcal

Calories

218

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Nonstick vegetable oil spray, 4 cups 1/2- to 3/4-inch cubes peeled seeded butternut squash (from one 13/4-pound squash), 1/2 cup (1 stick) unsalted butter, 3 cups chopped onions (about 1 pound), and more.

Yes, Sausage Stuffing With Fennel And Roasted Squash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!