How To Make Roasted Butternut, Sausage & Fennel Stuffing
Make something new this Thanksgiving with this unique fennel stuffing recipe. The roasted butternut squash and sausage were made more flavorful with herbs.
Serves:
Ingredients
- 1¾lbbutternut squash,½- in to ¾-in cubes, peeled and seeded
- 6tbspunsalted butter
- 1lbonions,(3 cups), chopped
- 2cupscelery,(4 to 5 stalks), chopped
- 1½cupsfresh fennel bulb,(just the white part), coarsely chopped
- 1lbpork sausage log
- ¼cupfresh Italian parsley,chopped
- 2tbspfresh sage,chopped
- 2tbspfresh marjoram,chopped
- 1¼lbsbread with crust,(12 generous cups), 1-inch cubes, day-old pain rustique or ciabatta
- 2eggs,large
- 1½tspfine sea salt
- 1tspcoarsely ground black pepper
- 1cuplow-sodium Swanson chicken broth,(1 cup or more)
Instructions
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Preheat oven to 350 degrees F. Spray rimmed baking sheet with nonstick spray. Scatter butternut squash on sheet in single layer; sprinkle lightly with salt and pepper. Roast squash for about 55 minutes until tender, stirring occasionally. Transfer to large bowl; cool.
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Meanwhile, melt butter in heavy large skillet over medium heat. Add onions, celery, and fennel. Sauté 8 minutes. Add sausage.
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Sauté for about 10 minutes, or until vegetables are tender and sausage is cooked through, breaking up sausage with fork. Add all herbs and sauté 1 minute longer. Add to bowl with squash. (DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill.)
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Preheat oven to 350 degrees F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, for about 10 to 12 minutes total. Transfer to a very large bowl and cool.
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Butter 13x9x2-inch baking dish. Then in a very large bowl, gently toss the vegetable mixture in with the bread.
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Whisk eggs, salt, and pepper in small bowl to blend, then whisk in the broth until combined. Add egg mixture stuffing, tossing to combine evenly and adding more broth by ¼ cupfuls if dry. Transfer stuffing to prepared dish.
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Bake stuffing uncovered for 60 minutes, until cooked through and brown and crusty on top. Let stand 10 minutes.
Nutrition
- Calories: 359.85kcal
- Fat: 17.94g
- Saturated Fat: 7.33g
- Trans Fat: 0.29g
- Monounsaturated Fat: 5.94g
- Polyunsaturated Fat: 2.91g
- Carbohydrates: 37.85g
- Fiber: 5.20g
- Sugar: 7.25g
- Protein: 13.90g
- Cholesterol: 68.98mg
- Sodium: 590.74mg
- Calcium: 154.93mg
- Potassium: 637.14mg
- Iron: 3.56mg
- Vitamin A: 441.66µg
- Vitamin C: 20.89mg
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