Sausage, Squash and Red Pepper Stuffing
Sausage, Squash and Red Pepper Stuffing
Brie Thompson
8
20 minutes
65 minutes
Savory sausage, sweet butternut squash, and red pepper tucked into golden, herby bread make a stuffing I would happily serve any night of the week. Wild Garlic Dried Herb Blend and Roasted Garlic Infused Sea Salt add layers of garlicky flavor, and Caramelized Garlic Infused Olive Oil gives the sausage and vegetables a rich start. Pair it with roast chicken, pork, or turkey and watch everyone go back for seconds.
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Ingredients
- 2 cups Chicken Stock
- 2 Eggs
- 2 Tbsp Wild Garlic Dried Herb Blend
- 1 cup Pecorino or Parmesan Cheese, grated
- 1 tsp Roasted Garlic Infused Sea Salt
- ½ tsp Rainbow Pepper, ground
- 1 Tbsp Caramelized Garlic Infused Olive Oil
- ½ lb Pork Sausage
- 1 Red Pepper, seeded and diced
- 2 cups Butternut Squash, peeled and cubed
- ½ Baguette, cut into 1 inch cubes
Directions
Preheat the oven to 350°F.
Whisk together the chicken stock, eggs, Wild Garlic Dried Herb Blend, Pecorino or Parmesan Cheese, Roasted Garlic Infused Sea Salt, and Rainbow Pepper in a large bowl.
Heat Caramelized Garlic Infused Olive Oil in a large, wide skillet over medium heat. Add the pork sausage and cook, crumbling it into small pieces, until browned and the internal temperature reaches 160°F.
Add the red pepper and butternut squash. Cook until softened and slightly browned, about 10 minutes.
Add the baguette cubes and toss until lightly toasted, about 5 minutes.
Add the sausage, vegetable, and bread mixture to the stock mixture and toss to coat. Transfer to a baking dish and bake until golden on top and warmed throughout, about 45 minutes. Let cool slightly, about 5 minutes. Serve immediately.