Butternut Squash Stuffing with Sausage

SERVINGS

8

PREP TIME

40 min

TOTAL TIME

70 min

GLUTEN FREE

NO



Squash and stuffing are common on the autumn table. This stuffing recipe combines the two with amazing results.


 Enjoy these main ingredient substitutions:

ingredients
1 (24 oz) loaf day-old white or wheat bread, sliced
1 1/2 pounds butternut squash, peeled, seeded and cubed
4 tablespoons olive oil, divided
​Salt and pepper to taste
1 sweet onion, chopped
2 garlic cloves, minced
4 celery stalks, chopped
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
1/4 cup raisins
1 cup dried cranberries
1 cup walnuts, chopped
1 cup low sodium chicken broth
2 tablespoons unsalted butter, melted
1 tablespoon cinnamon
1 teaspoon vanilla
1/4 cup brown sugar
DIRECTIONS
Place bread slices on baking sheets and let dry uncovered at least 2 hours. Cut into 3/4-inch cubes and place in large mixing bowl.

Preheat oven to 400°F. Use nonstick spray to coat baking sheet. In large mixing bowl combine butternut squash and 2 tablespoons olive oil, season with salt and pepper. Spread butternut squash on baking sheet and roast squash 25-30 minutes, or until tender. Remove from oven and cool completely. Reduce oven temperature to 350°F.

Meanwhile, heat 2 tablespoons olive oil over medium heat in large skillet. Add onion, garlic and celery, sauté until soft, about 8-10 minutes. Add sausage to onion mixture and cook until sausage is browned. Add sausage mixture to large mixing bowl with bread and add butternut squash.Mix well.

Gently fold in raisins, dried cranberries and walnuts. Slowly add chicken broth and salt and pepper to taste, mix well. Add more chicken broth as needed to reach desired texture.

Pour stuffing mixture into greased 13x9-inch baking dish. In small mixing bowl whisk together melted butter, cinnamon, vanilla and brown sugar. Slowly drizzle over top of stuffing mixture.

Cover with foil and bake for 20 minutes.Remove foil and bake for 10 additional minutes or until top begins to brown.

Ingredients

Directions

1 (24 oz) loaf day-old white or wheat bread, sliced
1 1/2 pounds butternut squash, peeled, seeded and cubed
4 tablespoons olive oil, divided
​Salt and pepper to taste
1 sweet onion, chopped
2 garlic cloves, minced
4 celery stalks, chopped
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
1/4 cup raisins
1 cup dried cranberries
1 cup walnuts, chopped
1 cup low sodium chicken broth
2 tablespoons unsalted butter, melted
1 tablespoon cinnamon
1 teaspoon vanilla
1/4 cup brown sugar
Place bread slices on baking sheets and let dry uncovered at least 2 hours. Cut into 3/4-inch cubes and place in large mixing bowl.

Preheat oven to 400°F. Use nonstick spray to coat baking sheet. In large mixing bowl combine butternut squash and 2 tablespoons olive oil, season with salt and pepper. Spread butternut squash on baking sheet and roast squash 25-30 minutes, or until tender. Remove from oven and cool completely. Reduce oven temperature to 350°F.

Meanwhile, heat 2 tablespoons olive oil over medium heat in large skillet. Add onion, garlic and celery, sauté until soft, about 8-10 minutes. Add sausage to onion mixture and cook until sausage is browned. Add sausage mixture to large mixing bowl with bread and add butternut squash.Mix well.

Gently fold in raisins, dried cranberries and walnuts. Slowly add chicken broth and salt and pepper to taste, mix well. Add more chicken broth as needed to reach desired texture.

Pour stuffing mixture into greased 13x9-inch baking dish. In small mixing bowl whisk together melted butter, cinnamon, vanilla and brown sugar. Slowly drizzle over top of stuffing mixture.

Cover with foil and bake for 20 minutes.Remove foil and bake for 10 additional minutes or until top begins to brown.