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Author Notes: A wonderful combination of savory, hearty, & cheesy, w/a hint of sweet from the butternut squash. —Holly
- 20 ounces sourdough bread, cut into 1-inch cubes and dried out
- 5 cups cubed butternut squash (about one medium-sized squash)
- 2 tablespoons olive oil
- 1 teaspoon each salt & pepper
- 1 pound ground sweet Italian chicken or turkey sausage, casing removed
- 3 cloves garlic, minced
- 1 large onion, finely chopped
- 2 celery sticks, finely chopped
- 4 tablespoons fresh sage leaves, finely chopped
- 4 tablespoons fresh thyme leaves, chopped
- 2 eggs, beaten
- 3 1/2 cups chicken or turkey stock
- 1/2 cup Parmesan cheese, grated
- 1/2 cup Asiago cheese, shredded
- 1/2 cup (1 stick) butter, melted
- nonstick oil spray
- To dry out the bread, cut it into cubes and heat on a baking sheet in a 350 degree oven for 10-15 minutes. Or cut it into cubes and let it sit out on the counter uncovered for 24 hours.
- Preheat the oven to 400 degrees.
- Toss butternut squash with 1 tablespoon of olive oil and ½ teaspoon salt and pepper. Bake on a parchment-lined baking sheet for 15 minutes.
- Meanwhile, cook the sausage in a saucepan over medium-high heat for 6-8 minutes. Add garlic, onion, celery, sage, and thyme. Sauté for 3 more minutes then remove from heat.
- Remove squash from the oven after 15 minutes, then turn the oven down to 375.
- Beat the eggs, and stir them into the chicken stock.
- In a large bowl combine the bread cubes, sausage mixture, baked squash, Parmesan and Asiago cheese, and ½ teaspoon salt and pepper.
- Pour half the chicken stock/egg mixture into the bowl, distributing evenly, and gently fold together. *When mixing the bread with the other ingredients, avoid over-work the stuffing or the bread will lose its structure.
- Pour the rest of the chicken stock liquid and the melted butter evenly over the mixture, and gently fold together again.
- Spray a 9" X 13" dish with cooking spray and add the stuffing mixture.
- Bake for 30-35 minutes uncovered.