Taste the Air-Chilled Difference®

Chicken Sausage, Butternut Squash, & Wild Mushroom Stuffing

by , Foster’s Market, Durham, North Carolina

Chicken Sausage, Butternut Squash, & Wild Mushroom Stuffing

Serves 10 to 12

This makes a great holiday side to a roasted chicken. It has a little bit of all the holiday flavors we love combined in one dish. This dish can also serve as a dinner; just add a mixed green salad for a complete meal.

  • 4 tablespoons olive oil
  • 1 butternut squash cut in half, seeds removed
  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 1 onion, chopped
  • 1 (16-ounce) package Smart Chicken Fresh Sweet Italian Sausage, removed from the casings and broken into 1/2-inch pieces
  • 4 celery stalks, chopped
  • 1/4 cup celery leaves, chopped and reserved
  • 8 ounces wild mushrooms, wiped clean and sliced (such as chanterelle, hedgehog or shitake (or substitute baby Bella)
  • 1 loaf challah, brioche, or french bread, cut into 1-inch cubes (about 12 cups)
  • 2 tablespoons chopped fresh sage
  • 2 tablespoons chopped fresh marjoram
  • 1 teaspoon sea salt
  • 1 teaspoon dried crumbled sage
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup low-sodium chicken broth
  • 4 large eggs, lightly beaten

Preheat oven to 350°F.

Pour 1 tablespoon of olive oil on a rimmed baking sheet and spread evenly over the bottom. Place the squash in the pan, cut side down, and add 1/2 cup water. Bake in the oven for 50 minutes to 1 hour, until soft to touch. Remove from the oven and let cool enough to handle.

While the squash is baking, melt 8 tablespoons of butter and 1 tablespoon of olive oil in a large, deep skillet over medium heat. Add the onion and sausage. Sauté for about 10 minutes, stirring occasionally, until the onion is soft and the sausage is golden. Add the celery and cook about 5 minutes more, until the celery is soft. Remove from heat and place in a large bowl.

In the same skillet, add the remaining olive oil and remaining butter; heat over medium high heat until the butter is melted. Add the mushrooms and sauté about 2 minutes, stirring occasionally until golden brown. Remove from the heat and add the mushrooms to the bowl with the sausage mixture.

Scoop the roasted squash from the skin and add to the sausage mixture. Add the bread, reserved celery leaves, fresh sage, marjoram, salt, dried sage, and pepper; stir to mix. Add the broth and eggs and stir to combine and moisten the bread. Pour mixture into a 9x13 inch baking dish.

Bake uncovered until golden brown on top, about 45 minutes to 1 hour. If it begins to brown too quickly, cover with foil and continue to bake. Remove from the oven and serve warm.