Sausage Stuffing with Fennel and Roasted Squash

Name: Sausage Stuffing with Fennel and Roasted Squash
Ingredients: nonstick vegetable oil or spray; 4 cups 1/2 to 3/4 - inch cubed peeled seeded butternut squash (from 1 3/4 pound squash); 1/2 cup unsalted butter (1 stick); 3 cups chopped onions (about 1 pound ); 2 cups chopped celery (4-5 stalks); 1 1/2 cups coarsely chopped fennel bulb (about 1 medium); 1 lb pork sausage log; 1/4 cup chopped fresh Italian parsley; 2 tablespoons chopped fresh sage; 2 tablespoons chopped fresh marjoram; 12 generous cups 1 inch cubes day old ciabatta bread with crust (about 1 1/4 lbs); 2 large eggs; 1 1/2 teaspoon Kosher salt; 1 teaspoon ground black pepper; 1 cup (or more) chicken broth

www.lovethiscookbook.com

Roast tender squash, sauté savory vegetables with sausage, mix with crispy bread, and bake until golden—yum!

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Ingredients

nonstick vegetable oil or spray
4 cups 1/2 to 3/4 - inch cubed peeled seeded butternut squash (from 1 3/4 pound squash)
1/2 cup unsalted butter (1 stick)
3 cups chopped onions (about 1 pound )
2 cups chopped celery (4-5 stalks)
1 1/2 cups coarsely chopped fennel bulb (about 1 medium)
1 lb pork sausage log
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh marjoram
12 generous cups 1 inch cubes day old ciabatta bread with crust (about 1 1/4 lbs)
2 large eggs
1 1/2 teaspoon Kosher salt
1 teaspoon ground black pepper
1 cup (or more) chicken broth