Stuffing is not bland or too mushy with this recipe! We loved this flavorful twist on a classic dish.
2 tbsp olive oil, divided
1 tsp salt, or to taste
1/2 tsp pepper, or to taste
1 lb Italian sausage
1 yellow onion, diced
3 celery sticks, chopped
3 garlic cloves, minced
1 (12 oz) package herb-seasoned cubed stuffing
1 1/2 cups pecans, finely chopped
2 c low-sodium chicken broth
Preheat oven to 425 degrees. Place a piece of foil on a cookie sheet and spray with cooking spray. Toss squash with 1 tbsp oil and a little salt. Place squash on cookie sheet and bake for 30 minutes or until tender.
In a large skillet, brown Italian sausage, breaking into crumbles. Drain sausage, if needed. Remove sausage from pan and set aside. In the pan, heat 1 tbsp olive oil over medium heat. Add onion, celery and garlic. Sauté for 2-3 minutes, until soft and onion is translucent.
Spray a 9x13 baking dish with cooking spray. Put the sausage, onion mixture, stuffing cubes, roasted squash and pecans in dish. Mix. Pour chicken broth over mixture. Cover with foil and bake for 30 minutes.
Makes 10 servings
Boys say: 2 thumbs up