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Maple Hazelnut Squash And Sausage Stuffing

by Matthew Johnson featured in Thanksgiving Stuffing 2 Ways

Inspired by bonappetit.com

Ingredients

for 12 servings

  • 2 lb
    acorn squash, seeded and chopped (910 g)
  • salt, to taste
  • pepper, to taste
  • 2 tablespoons
    maple syrup
  • ¼ cup
    olive oil, divided (60 g)
  • 1 large white onion, chopped
  • 4 stalks celery, chopped
  • 1 small fennel bulb, chopped
  • 5 cloves garlic, minced
  • 2 lb
    breakfast sausage, casing removed (905 g)
  • 2 tablespoons
    fresh sage, chopped
  • 1 lb
    bread, day-old, cubed (455 g)
  • ½ cup
    dried cranberries (60 g)
  • ½ cup
    hazelnut, toasted, chopped (60 g)
  • 5 large eggs, beaten
  • 1 cup
    chicken broth (240 g)
    Calories 514
    Fat 31g
    Carbs 36g
    Fiber 5g
    Sugar 7g
    Protein 22g

Estimated values based on one serving size.

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Preparation

  1. Preheat the oven to 350°F (180°C).
  2. Add the acorn squash to a baking sheet and season with salt, pepper, maple syrup, and two tablespoons of olive oil. Toss to coat, then spread in a single layer.
  3. Bake for one hour, or until the squash is tender and golden brown.
  4. Heat the remaining two tablespoons of olive oil in a large skillet over medium-high heat. Add the onion, celery, fennel, and garlic and season with salt and pepper. Cook until soft, about 10 minutes.
  5. Add the sausage and sage, stir, and cook until the vegetables are fully softened and the meat is browned.
  6. Transfer the sausage and vegetable mixture to a large rectangle baking dish. Add the roasted squash, cubed bread, cranberries, and hazelnuts. Toss to combine.
  7. In a liquid measuring cup or small bowl, whisk together the eggs, chicken broth, pepper, and salt. Pour the egg mixture over the stuffing, then toss well to distribute and coat everything evenly.
  8. Bake for 1 hour, or until the stuffing puffs up, browns, and dries slightly. Let sit for 10 minutes before serving.
  9. Enjoy!
 

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