Sausage Stuffing With Fennel And Roasted Squash Recipe

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.

No additional tips available.

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

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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.

Sausage Stuffing With Fennel And Roasted Squash

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