Delicata Squash Stuffing

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Loaded with so much goodness, this stuffing is flavor-packed and perfect for your holiday celebrations!

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 315

Author Kim

Ingredients

1 pound ground Italian turkey or chicken sausage (or your favorite kind of sausage)
1/2 cup chopped onion
2 medium delicata squash, seeds discarded and diced
4 cups roughly-diced stale crusty bread*
1/4 cup chopped pecans
1/4 cup dried cranberries
2 tablespoons chopped fresh sage**
2 cups chicken or vegetable stock or broth
1 egg
1 tablespoon fresh thyme, parsley or sage (optional for garnish)

Instructions

Heat cooking spray in a large skillet over medium-high heat. Remove sausages from casing and place in skillet with chopped onion, breaking the sausage apart as it cooks. Cook until sausage is no longer pink. Once the sausage is cooked, transfer it with a slotted spoon to a separate plate, and set aside.
Add 1 tablespoon olive oil to the same skillet (or if there is leftover grease from the sausage, I highly recommend using that instead for extra flavor!), and add in the squash. Season with salt and pepper, then sauté for about 10 minutes, stirring occasionally, until tender.
Add the sausage and squash to a large mixing bowl, along with the bread, pecans, cranberries and sage.
In a separate bowl, whisk together the chicken stock and egg until smooth. Pour the egg mixture over the stuffing mixture, and toss until evenly combined.
Spread the stuffing out evenly in a 9 x 5-inch or 2-quart baking dish, and cover loosely with aluminum foil.
Bake (covered) for 40 minutes***. Then remove the foil and bake (uncovered) for 10-15 more minutes, until the top is lightly toasted and golden. (Keep a close eye on the stuffing, though, so that it doesn’t accidentally burn.)
Serve warm, garnished with extra fresh herbs and black pepper if desired.

Notes

*If you are using fresh bread, I recommend popping it in the oven at 350°F for about 5 minutes until it is dried out but not very golden. Otherwise your stuffing may get a little mushy.

**If you're not much of a fan of sage, feel free to use thyme, rosemary or parsley instead. Or only use 1 tablespoon of sage. With the ingredients as written, the sage is fairly strong.

***If you would like a drier stuffing, feel free to bake (covered) for 10-15 minutes longer, before baking uncovered.

****This recipe is dairy free and can easily be made gluten free by using gluten free bread.

Nutrition