This is a delicious low-fat and healthy twist on the classic Thanksgiving sausage stuffing. It can be made up to 2 days ahead, following steps 1-5, cover and keep in the fridge. When ready to serve, bake at 375 degrees for 20-30 minutes or until heated through.
To Freeze and Serve – Follow steps 1-5, wrap in foil and freeze for up to 2 months. When ready to serve bake covered in a 400 degree oven for 1 hour, uncover and finish baking until heated through.
Makes 12 cups
- 3 cups fennel bulb, top and bottom cut off and cut into ¼ inch dice
- 4 cups yellow onion, ¼ inch dice
- 4 cups butternut squash, peeled and cut into ¼ inch dice
- 7 cups or 7 slices, oatnut bread, cut into ¼ inch cubes (you can also use pre made bread cubes)
- 13 oz Italian chicken sausage, such as Isernos, casings removed
- ¼ cup Italian parsley, minced
- 1 Tablespoon sage, minced
- 2 ¼ teaspoon thyme, minced
- 2 cups chicken broth
- ½ teaspoon allspice
- ¼ teaspoon granulated garlic
- 2 teaspoons salt
- 1 cup dried cranberries
- 2 teaspoons honey
- Pre heat your oven to 425 degrees.
- In an even layer, lay fennel, onion and butternut squash on a sheet pan lined with a sil-pat or parchment paper. Bake for 15-20 minutes, or until tender.
- On another sheet pan lay bread cubes in a single layer, bake for 5-7 minutes, or until slightly toasted.
- Meanwhile, cook sausage in a medium sauté pan over medium heat, breaking into bits while cooking. Place cooked sausage in a large mixing bowl.
- Add parsley, sage, thyme, chicken broth, allspice, garlic, salt, cranberries and honey to the sausage and stir. Toss roasted vegetables and bread cubes to the large bowl with the rest of the ingredients.
- Place in a 9×13 baking dish and bake at 375 degrees for 15 minutes.