SAUSAGE STUFFING WITH FENNEL AND ROASTED SQUASH

Sausage Stuffing with Fennel and Roasted Squash image

Provided by Sara Foster

Categories Herb Side Bake Thanksgiving High Fiber Dinner Stuffing/Dressing Sausage Fennel Squash Butternut Squash Fall Family Reunion Potluck Bon Appétit Peanut Free Tree Nut Free Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 15

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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
12 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

Steps:

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.
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.
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.
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.
Bake stuffing uncovered until cooked through and brown and crusty on top, 60 minutes. Let stand 10 minutes.

*** Explore more Sausage Stuffing With Fennel And Roasted Squash Recipes »

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Anwer Ali

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OMG, this stuffing is amazing!

Kelley Vazquez

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This stuffing is a keeper!

siyam

siyam@yahoo.com

I will definitely be making this stuffing again.

Jerilyn Whitefeather

jw52@gmail.com

This is the best stuffing recipe I've ever tried!

Dasoye Golombo

golombo-d@hotmail.com

I made this stuffing for a potluck and it was a huge success! Everyone loved it.

DARK MOMINUL ISLAM

islam58@hotmail.com

This stuffing is delicious! I love the sweet and savory flavors.

Samuel Morales

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I've made this stuffing several times now and it's always a hit. It's a great way to use up leftover squash and sausage.

madara dark

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I'm not a big fan of fennel, but I decided to try this recipe anyway. I'm glad I did! The fennel flavor was subtle and it really complemented the other ingredients.

Chenya Autos

autos@hotmail.co.uk

This is my new favorite stuffing recipe! It's so easy to make and it always turns out perfectly. I love the combination of flavors and textures.

Nikos tlps

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I made this stuffing for Thanksgiving and it was a huge hit! Everyone raved about how delicious it was. I will definitely be making it again.

Rj Sujon

s.r@yahoo.com

I followed the recipe exactly and the stuffing turned out perfectly! It was moist and flavorful, with a nice balance of sweetness from the squash and fennel, and savory from the sausage. My family loved it.

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