Get ready to transform your holiday table with a mouthwatering Roasted Butternut Sausage Fennel Stuffing that will have your guests begging for seconds! This isn't just another boring side dish - it's a culinary masterpiece that combines the sweet, nutty flavor of roasted butternut squash with savory sausage and aromatic fennel. Imagine a stuffing so delicious, it might just become the star of your entire meal, overshadowing even the main course!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 1 medium butternut squash, peeled and diced
- 1 lb sausage, casing removed
- 1 bulb fennel, chopped
- 1 onion, diced
- 2 cups bread cubes
- 1 cup chicken broth
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper.
- Prepare the butternut squash by peeling, removing seeds, and cutting into 1/2-inch uniform cubes. Spread cubes on the prepared baking sheet, drizzle with olive oil, and season with salt and pepper.
- Roast the butternut squash in the preheated oven for 20-25 minutes, stirring once halfway through, until edges are golden and squash is tender. Remove and set aside.
- In a large skillet, cook the sausage over medium-high heat, breaking it into small crumbles. Cook until browned and no pink remains, approximately 8-10 minutes.
- In the same skillet, add chopped fennel and onion. Sauté until vegetables are soft and slightly caramelized, about 5-7 minutes.
- In a large mixing bowl, combine roasted butternut squash, cooked sausage, fennel, and onion mixture. Add bread cubes and gently mix.
- Slowly pour chicken broth over the mixture, stirring to ensure even moisture. The bread should be damp but not soggy.
- Transfer the stuffing to a greased 9x13 inch baking dish. Cover with aluminum foil.
- Bake in the 425°F oven for 20 minutes covered, then remove foil and bake an additional 10-15 minutes until top is golden and crispy.
- Let the stuffing rest for 10 minutes before serving to allow flavors to meld and settle.
Tips
- Use day-old bread for the best texture - slightly stale bread absorbs flavors better and creates a more authentic stuffing consistency.
- Don't skip roasting the butternut squash separately - this step caramelizes the edges and intensifies its natural sweetness.
- Make sure to break the sausage into small, uniform crumbles for even distribution throughout the stuffing.
- Be careful not to oversaturate the bread with chicken broth - you want it moist, not soggy.
- For extra richness, consider adding a sprinkle of fresh herbs like thyme or sage before baking.
- Let the stuffing rest after baking to allow the flavors to meld and the texture to set perfectly.
- If you want a crispier top, broil for 2-3 minutes at the end of cooking, watching carefully to prevent burning.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 15g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 55mg
