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Sausage Stuffing with Fennel and Roasted Squash


Sausage Stuffing with Fennel and Roasted Squash Recipe

Ingredients:
  • Nonstick vegetable oil spray
  • 4 cups 1/2- to 3/4-inch cubes peeled, seeded butternut squash (from one 1 3/4-pound squash)
  • 1/2 cup (1 stick) unsalted butter
  • 3 cups chopped onions (about 1 pound)
  • 2 cups chopped celery (4 to 5 stalks)
  • 1 1/2 cups coarsely chopped fresh fennel bulb (about 1 medium)
  • 1 1-pound pork sausage log
  • 1/4 cup chopped fresh Italian parsley
  • 2 tablespoons chopped fresh sage
  • 2 tablespoons chopped fresh marjoram
  • 12 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 1 1/4 pounds)
  • 2 large eggs
  • 1 1/2 teaspoons fine sea salt
  • 1 teaspoon coarsely ground black pepper
  • 1 cup (or more) low-salt chicken broth
Directions:
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