Sausage Stuffing with Fennel and Roasted Squash

Sausage Stuffing with Fennel and Roasted Squash
Photo by Tim Morris

Ingredients

  • Nonstick vegetable oil-spray
  • ½ cup (1 stick) unsalted butter
  • 2 tablespoons fresh sage
  • 2 tablespoons fresh marjoram
  • 1 ½ teaspoons fine sea salt
  • 1 teaspoon coarsely ground black
  • 4 cups butternut squash (from one 1 3/4-pound squash)
  • + 8 more ingredients
    • 1 cup chicken stock or low-sodium chicken broth
    • 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
    • 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

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