The most delicious (and for the Javins-Della household, traditional) stuffing you could want for Thanksgiving or Christmas! This isn’t an ‘in the bird stuffing,’ as we’ve never cooked a Thanksgiving turkey at the Javins-Young household (at least within my memory). Instead, our family staples are Sweet Potato and Cranberry Quiche, Green Bean Casserole, and melt in your mouth Brussel Sprouts (all of which still need to be added to this cook book). This stuffing is a surprising addition–in that it contains meat–but a very necessary one, given my somewhat inhuman love of good stuffing.
Ingredients
- 4 cups 1/2-inch cubes peeled seeded butternut squash (from one 1 3/4-pound squash)
- 1 1/2 tbs. olive oil
- 1 stick butter
- 3 cups chopped onions (about 1 pound)
- 2 cups chopped celery (4 to 5 stalks)
- 1 1/2 cups coarsely chopped fresh fennel bulb (one large bulb or two smaller ones)
- 1 lb pork sausage (log, or you can peel the casing off of links>
- 1/4 cup chopped fresh Italian parsley
- 2 Tbsp. chopped fresh sage
- 2 Tbsp. chopped fresh marjoram
- 1 loaf day old ciabatta bread (about 1 1/4 pounds) cut into 1/2 to 3/4 inch cubes
- 3 eggs
- 1 1/2 tsp. fine sea salt
- 1 tsp. coarsely ground black pepper
- 2/3 cup chicken broth
- 2/3 cup dry white wine
Preparation
Brush half of the olive oil on a large baking sheet. Scatter the butternut squash on sheet in single layer and then sprinkle lightly with salt and pepper and remaining olive oil. Roast squash at 350°F stirring occasionally until tender (40 minutes to an hour). Transfer to large bowl and cool.
Meanwhile, melt butter in heavy *large* skillet over medium-high heat. Add onions, celery, and fennel. Sauté 8-12 minutes until tender . Add sausage. Continue Sautéing until vegetables are beginning to brown and sausage is cooked through, breaking up sausage with fork, about 10 minutes. Add all three herbs and sauté 1 minute longer. Add to bowl with squash and toss.
All of the above work can be done one day ahead. If so, cool, cover, and chill.
On the day of, preheat oven to 350°F. 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 equal parts broth and wine 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.
This recipe is was adapted from Ali’s at Gimme Some Oven:
Many thanks to Kylie (an honorary Javins as we’ve been together for over four years) who found the recipe! Throughout our several years of experimentation with this dish, we’ve made some adjustments from Ali’s instructions. In particular, cutting the squash, veggies, and bread into smaller cubes gives the stuffing a more ‘hash-like’ texture that is quite excellent. As well, we use a bit more butter and olive oil to give it that oh so delicious taste.