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!
Leave a comment