butternut squash stuffing with sausage

Butternut Squash Stuffing with Jones Sausage

butternut squash stuffing with sausage
8
Servings
40 mins
Prep Time
70 mins
Total Time
Contains Gluten icon
Contains Gluten

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)

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Pour stuffing mixture into greased 13×9-inch baking dish. In small mixing bowl whisk together melted butter, cinnamon, vanilla and brown sugar. Slowly drizzle over top of stuffing mixture.

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

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