Name: Sausage Stuffing with Fennel and Roasted Squash
Yield: Makes 8 to 10 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; 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

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Sausage Stuffing with Fennel and Roasted SquashTim Morris

The richness of the sausage is a great match for bright, fresh fennel and sweet squash.

Recipe information

Yield
Makes 8 to 10 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

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

Preparation

Step 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.
Step 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.
Step 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.
Step 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.
Step 5
Bake stuffing uncovered until cooked through and brown and crusty on top, 60 minutes. Let stand 10 minutes.

TagsStuffing Sausage Meat Fennel Root Vegetable Vegetable Squash Side Dinner Nut Free Make Ahead Oven Bake Thanksgiving Bon Appétit

Recipe information

Ingredients

Preparation

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Step 5

Recipe notes