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people
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Ingredients
- 6 cups sourdough bread cut into cubes
- 1 each butternut squash peeled, seeded, and medium diced
- 1 lb Italian sausage links appx. 4 sausages
- 4 tbsp Mushroom & Sage EVOO divided
- 1 leek sliced
- 2 shallots peeled and minced
- 4 garlic cloves peeled and minced
- 2 cups chicken or turkey broth
- 1 egg
- 1 tsp salt
- 1/2 tsp cracked black pepper
- 2 tsp rosemary
Ingredients
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Instructions
- Preheat oven to 350°F. Place bread cubes on baking sheets and toast in the oven until crispy, about 10 minutes. Remove from oven and set aside to cool.
- Place squash and sausages on another baking sheet and drizzle with 2 tablespoons of oil. Place in the oven and bake until squash is tender and sausages are cooked through. Remove from the oven and let rest for 5 minutes before slicing sausages.
- Meanwhile, heat remaining oil in a large skillet over medium-high heat. Add leek, shallots and garlic, and sauté until tender and fragrant, 2-3 minutes.
- In bowl A, combine stock, eggs, salt, pepper, and rosemary. Whisk to combine.
- In (big) bowl B, place bread cubes, squash, sausages, and veggies.
- Pour bowl A mixture over bowl B and toss to combine.
- Transfer stuffing to a casserole or baking dish and cover with aluminum.
- Place in the oven and bake for 30 minutes. Remove foil and continue to bake for another 30 minutes, until topping is crisp.