So many of us travel for Thanksgiving which usually means we don’t get to partake in the glorious leftovers – like our Thanksgiving Turkey Sandwich with a Moist Maker, but I always like to make some stuffing, or some green bean casserole when I am back at home so I can at least have those leftovers for a bit. Stuffing is one of my favorite things, and I know that generally stuffing opinions are strong opinions. This recipe for cheesy butternut squash, andouille and herb stuffing is one of my favorites because I love the butternut squash. My favorite part in stuffing is the contrast between the top crispy bread and soft inside bread, so the addition of the butternut squash doesn’t mess up my textural bread preferences because it’s soft and delicious. Give this one a try if you’re in the market for a new stuffing recipe! 🙂
Makes 1 (9”x13”) pan
1 French baguette torn into (large) bite sized pieces (about 12 ounces)
4 1/2 tablespoons unsalted butter, divided
2 andouille sausages, thinly sliced on a bias
1 medium onion, diced
2 garlic cloves, minced
1 pound butternut squash, cubed into 1/2 inch pieces
12 ounces baby spinach
1 tablespoon fresh minced sage
1 tablespoon fresh minced thyme
1 teaspoon fresh minced rosemary
4 ounces shredded gruyere (or swiss)
3 to 3 1/2 cups warm chicken or vegetable stock
salt and pepper to taste
1. Preheat oven to 350˚F. Grease (9”x13”) baking dish with 1/2 tablespoon butter.
2. Spread pieces of baguette onto a baking sheet and bake for 6 minutes or until pieces of bread have just stiffened, but have not browned. Remove from oven and cool completely. Transfer bread to a large mixing bowl.
3. Place a large skillet over medium heat and melt 1 tablespoon butter. Add andouille sausage and saute for 3 to 4 minutes or until lightly browned. Transfer sausage to mixing bowl with toasted bread and place skillet back over stove.
4. Melt remaining butter and saute onion, garlic and butternut squash until butternut squash has caramelized and just cooked through, 8 to 10 minutes (adding 1/2 cup water to skillet and covering for a few minutes to steam, if needed). Add spinach and saute for 2 to 3 more minutes or until spinach has wilted. Generously season with salt and pepper.
5. Transfer mixture to bowl with bread and sausage and toss together.
6. Add 2 1/2 cups warm stock into mixture and toss together until well coated. Allow mixture to sit for about 30 minutes to absorb liquid.
7. Add half of the shredded cheese, adjust seasonings and pour into prepared baking dish.
8. Top with remaining stock, cover with foil and bake for 25 minutes. Remove foil, top with remaining cheese and return stuffing back into the oven, uncovered, for about 15 minutes or until cheese has melted and the top has browned.
9. Cool stuffing, about 10-15 minutes and serve.