Butternut Squash and Sausage Stuffing
Butternut Squash and Sausage Stuffing
Potatoes, Pastas and Grains
Ingredients
- 6 cups sourdough bread, cut into cubes
- 1 each butternut squash, peeled, seeded and medium diced
- 1 lb. Italian sausage links (about 4)
4 tablespoons Fustini's Sage and Wild Mushroom olive oil, divided
- 1 leek, sliced
- 2 shallots, peeled and minced
- 4 garlic cloves, peeled and minced
- 2 cups chicken or turkey broth
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 2 teaspoons rosemary
Directions
Preheat oven to 350°F. Place bread cubes on baking sheets and toast in the oven until crispy, about 10 minutes. Remove from the oven and set aside to cool.
Toss squash and sausage links in 2 tablespoons of olive oil and bake until squash is tender and sausages are cooked through, about 25 minutes. Remove from the oven and let rest for 5 minutes. Slice sausages.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sauté leeks, shallots and garlic until tender and fragrant, 2-3 minutes.
Add bread cubes, squash, sliced sausage and the leek-onion mixture to a large bowl and combine well.
In a separate bowl, whisk together stock, eggs, salt, pepper and rosemary. Pour egg mixture over the stuffing and mix well. Transfer stuffing to a casserole or baking dish and cover with aluminum foil.
Place in the oven and bake covered for 30 minutes. Then, remove foil and bake uncovered for another 30 minutes, until topping is crisp and egg is fully cooked.
Top with extra EVOO and fresh herbs and enjoy!
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