Sausage Stuffing with Fennel and Roasted Squash

Ingredients

• 2 tablespoons fresh sage
• 2 tablespoons fresh marjoram
• 1 ½ teaspoons fine sea salt
• 12 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust
• 3 cups onions
• 2 cups celery (4 to 5 stalks)
• 1 ½ cups coarsely chopped fresh fennel bulb
• + 8 more ingredients
• • 1 teaspoon coarsely ground black
  • 4 cups butternut squash (from one 1 3/4-pound squash)
  • 1 cup chicken stock or low-sodium chicken broth
  • Nonstick vegetable oil-spray
  • ½ cup (1 stick) unsalted butter
  • 1 1-pound pork sausage log
  • ¼ cup fresh Italian parsley
  • 2 large eggs

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 he...

View full recipe at Epicurious