Chicken Sausage, Butternut Squash & Wild Mushroom Stuffing
Ingredients:
4 tablespoons olive oil
1 butternut squash cut in half, seeds removed
12 tablespoons (1 1/2 sticks) unsalted butter
1 onion, chopped
1 (16-ounce) package Sweet Italian Sausage, removed from the casings and broken into 1/2-inch pieces
4 celery stalks, chopped
1/4 cup celery leaves, chopped and reserved
8 ounces wild mushrooms, wiped clean and sliced
1 loaf challah, cut into 1-inch cubes (about 12 cups)
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh marjoram
1 teaspoon sea salt
1 teaspoon dried crumbled sage
1/2 teaspoon freshly ground black pepper
1 cup low-sodium chicken broth
4 large eggs, lightly beaten
Directions:
- Preheat oven to 350°F.
- Pour 1 tablespoon of olive oil on a rimmed baking sheet and spread evenly over the bottom.
- Place the squash in the pan, cut side down, and add 1/2 cup water.
- Bake in the oven for 50 minutes to 1 hour, until soft to touch.
- Remove from the oven and let cool enough to handle.
- While the squash is baking, melt 8 tablespoons of butter and 1 tablespoon of olive oil in a large, deep skillet over medium heat.
- Add the onion and sausage. Sauté for about 10 minutes, stirring occasionally, until the onion is soft and the sausage is golden.
- Add the celery and cook about 5 minutes more, until the celery is soft.
- Remove from heat and place in a large bowl.
- In the same skillet, add the remaining olive oil and remaining butter; heat over medium high heat until the butter is melted.
- Add the mushrooms and sauté about 2 minutes, stirring occasionally until golden brown.
- Remove from the heat and add the mushrooms to the bowl with the sausage mixture.
- Scoop the roasted squash from the skin and add to the sausage mixture.
- Add the bread, reserved celery leaves, fresh sage, marjoram, salt, dried sage, and pepper; stir to mix.
- Add the broth and eggs and stir to combine and moisten the bread.
- Pour mixture into a 9×13 inch baking dish.
- Bake uncovered until golden brown on top, about 45 minutes to 1 hour.
- If it begins to brown too quickly, cover with foil and continue to bake.
- Remove from the oven and serve warm.
