Sausage Stuffing with Fennel and Roasted Squash
Need a gluten free and primal side dish? Sausage Stuffing with Fennel and Roasted Squash could be a spectacular recipe to try. For $1.02 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 10. One portion of this dish contains about 10g of protein, 23g of fat, and a total of 291 calories. It is perfect for Thanksgiving. 35 people were glad they tried this recipe. A mixture of fresh marjoram, sea salt, eggs, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Epicurious. Taking all factors into account, this recipe earns a spoonacular score of 55%, which is solid. If you like this recipe, take a look at these similar recipes: Roasted Butternut, Sausage & Fennel Stuffing, Sausage Fennel Stuffing, and Sausage Fennel Stuffing.
Servings: 10
Ingredients:
4 cups 1/2- to 3/4-inch cubes peeled seeded butternut squash (from one 13/4-pound squash)
2 cups chopped celery (4 to 5 stalks)
2 large eggs
1 1/2 cups coarsely chopped fresh fennel bulb (about 1 medium)
2 tablespoons chopped fresh marjoram
2 tablespoons chopped fresh sage
1 teaspoon coarsely ground black pepper
1 cup (or more) low-salt chicken broth
3 cups chopped onions (about 1 pound)
1/4 cup chopped fresh Italian parsley
1 1-pound pork sausage log
1 1/2 teaspoons fine sea salt
1/2 cup (1 stick) unsalted butter
Equipment:
oven
bowl
frying pan
baking sheet
baking pan
Cooking instruction summary:
Preparation Preheat oven to 350°F. Spray rimmed bakingsheet with nonstick spray. Scatter squash onsheet in single layer; sprinkle lightly withsalt and pepper. Roast squash until tender,stirring occasionally, about 55 minutes.Transfer to large bowl; cool. Melt butter in heavy large skillet overmedium heat. Add onions, celery, andfennel. Sauté 8 minutes. Add sausage. Sautéuntil vegetables are tender and sausage iscooked through, breaking up sausage withfork, about 10 minutes. Add all herbs; sauté1 minute longer. Add to bowl with squash.DO AHEAD: Can be made 1 day ahead.Cool, cover, and chill. Preheat oven to 350°F. Divide breadbetween 2 rimmed baking sheets. Bakeuntil bread is crusty but not hard, reversingsheets after 5 minutes, 10 to 12 minutestotal. Transfer to very large bowl and cool. Butter 13x9x2-inch baking dish.vegetable mixture into bread. Whisksalt, and pepper in small bowl to blendwhisk in 1 cup broth. Add egg mixturestuffing, tossing to combine evenly andadding more broth by 1/4 cupfuls if dry.Transfer stuffing to prepared dish. Bake stuffing uncovered until cookedthrough and brown and crusty on top,60 minutes. Let stand 10 minutes.
Step by step:
1. Preheat oven to 350°F. Spray rimmed bakingsheet with nonstick spray. Scatter squash onsheet in single layer; sprinkle lightly withsalt and pepper. Roast squash until tender,stirring occasionally, about 55 minutes.
2. Transfer to large bowl; cool.
3. Melt butter in heavy large skillet overmedium heat.
4. Add onions, celery, andfennel. Sauté 8 minutes.
5. Add sausage. Sautéuntil vegetables are tender and sausage iscooked through, breaking up sausage withfork, about 10 minutes.
6. Add all herbs; sauté1 minute longer.
7. Add to bowl with squash.DO AHEAD: Can be made 1 day ahead.Cool, cover, and chill.
8. Preheat oven to 350°F. Divide breadbetween 2 rimmed baking sheets.
9. Bakeuntil bread is crusty but not hard, reversingsheets after 5 minutes, 10 to 12 minutestotal.
10. Transfer to very large bowl and cool.
11. Butter 13x9x2-inch baking dish.vegetable mixture into bread.
12. Whisksalt, and pepper in small bowl to blendwhisk in 1 cup broth.
13. Add egg mixturestuffing, tossing to combine evenly andadding more broth by 1/4 cupfuls if dry.
14. Transfer stuffing to prepared dish.
15. Bake stuffing uncovered until cookedthrough and brown and crusty on top,60 minutes.
16. Let stand 10 minutes.
Nutrition Information:
covered percent of daily need
