Roasted Butternut, Sausage & Fennel Stuffing

You can never have too many side dish recipes, so give Roasted Butternut, Sausage & Fennel Stuffing a try. This gluten free and primal recipe serves 12 and costs 93 cents per serving. One serving contains 225 calories, 8g of protein, and 17g of fat. It is brought to you by Gimme Some Oven. A few people made this recipe, and 22 would say it hit the spot. It is perfect for Thanksgiving. From preparation to the plate, this recipe takes around 45 minutes. If you have onions, sea salt, parsley, and a few other ingredients on hand, you can make it. With a spoonacular score of 63%, this dish is solid. If you like this recipe, you might also like recipes such as Sausage Stuffing with Fennel and Roasted Squash, Sausage Fennel Stuffing, and Fennel Sausage Stuffing.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350°F. Spray rimmed baking sheet with nonstick spray. Scatter squash on sheet in single layer; sprinkle lightly with salt and pepper. Roast squash until tender, stirring occasionally, about 55 minutes. Transfer to large bowl; cool.Meanwhile, melt butter in heavy large skillet over medium heat. Add onions, celery, and fennel. Sauté 8 minutes. Add sausage. Sauté until vegetables are tender and sausage is cooked through, breaking up sausage with fork, about 10 minutes. Add all herbs; sauté 1 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 bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.Butter 13x9x2-inch baking dish. Then in your very large bowl, gently toss the vegetable mixture in with the bread. Whisk eggs, salt, and pepper in small bowl to blend, then whisk in the broth (or half broth, half wine if you'd like) until combined. Add egg mixture stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish.Bake stuffing uncovered until cooked through and brown and crusty on top, 60 minutes. Let stand 10 minutes.

 

Step by step:

1. Preheat oven to 350°F. Spray rimmed baking sheet with nonstick spray. Scatter squash on sheet in single layer; sprinkle lightly with salt and pepper. Roast squash until tender, stirring occasionally, about 55 minutes.

2. Transfer to large bowl; cool.Meanwhile, melt butter in heavy large skillet over medium heat.

3. Add onions, celery, and fennel. Sauté 8 minutes.

4. Add sausage. Sauté until vegetables are tender and sausage is cooked through, breaking up sausage with fork, about 10 minutes.

5. Add all herbs; sauté 1 minute longer.

6. Add to bowl with squash. (DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill.)Preheat oven to 350°F. Divide bread between 2 rimmed baking sheets.

7. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total.

8. Transfer to very large bowl and cool.Butter 13x9x2-inch baking dish. Then in your very large bowl, gently toss the vegetable mixture in with the bread.

9. Whisk eggs, salt, and pepper in small bowl to blend, then whisk in the broth (or half broth, half wine if you'd like) until combined.

10. Add egg mixture stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry.

11. Transfer stuffing to prepared dish.

12. Bake stuffing uncovered until cooked through and brown and crusty on top, 60 minutes.

13. Let stand 10 minutes.

Nutrition Information:

covered percent of daily need