SAUSAGE, SQUASH, AND RED PEPPER STUFFING
You can feel confident this stuffing recipe will become a family favorite, even when its not the holidays! It’s that good!
2 cups Chicken Stock
2 Tbsp Wild Garlic Dried Herb Blend
1 cup Pecorino or Parmesan Cheese, grated
1 tsp Roasted Garlic Sea Salt
1/2 tsp Rainbow Pepper, ground
1/2 lb Pork Sausage
1 Red Pepper, seeded and diced
2 cups Butternut Squash, peeled and cubed
1/2 Baguette, cubed into 1" pieces
Preheat the oven to 350°F.
In a large bowl, whisk together the chicken stock, eggs, Wild Garlic Dried Herb Blend, pecorino cheese, sea salt & pepper.
In the olive oil, cook the sausage in a large-wide saucepan until cooked throughout, crumbling to create small pieces.
Add the red pepper and butternut squash and cook until softened and slightly browned, about 10 minutes.
Add the bread cubes to the pan, tossing to toast and cooking another 5 minutes.
Add the 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 rest 5 minutes before serving.