Ingredients

The following ingredients have 4 Servings
  • 2 teaspoon olive oil
  • 1/2 pound breakfast sausage (I used Jimmy Dean "Sage")
  • 1 cup onion (1/4" dice)
  • 1 stalk celery (1/4" dice)
  • 2 leeks (pale green parts only)
  • 2 cups butternut squash (peeled, seeded, cut into 1/4" dice)
  • 1 teaspoon kosher salt (divided)
  • 1 large granny smith apple (peeled, seeded, cut into 1/4" dice)
  • 1/2 cup dried cranberries
  • 1 teaspoon dried sage (crumbled)
  • 1 teaspoon fresh rosemary (chopped)
  • 3/4 teaspoon ground bay leaves
  • 1/2 teaspoon black pepper (freshly ground)
  • 8 cups day old bakerybread, preferably sourdough or ciabatta (crusts removed, cut into 1" dice)
  • 1 1/2 - 2 cups low sodium chicken or vegetable broth
  • 2 tablespoons butter (cut into small cubes)

Instruction

  • Preheat the oven to 375°.  Spray a large casserole dish with vegetable spray and set aside.
  • Slice the leeks in half vertically, then chop them into 1/4" moons.  Fill a large bowl with water and add the leeks to the  water.  Swish the leeks in the water with you hand, dislodging any grit or dirt that may be between the layers.  Lift the leeks (do not pour them out) with your hands into a salad spinner.  Spin to dry and set aside.
  • In a large skillet, heat the olive oil over medium high heat.  Add the sausage and cook, breaking it up with the back of a spoon or fork until crumbled and browned.
  • Add the onion, celery, leeks, squash and 1/2 teaspoon of salt.  Stir to combine, cover with a lid and cook for 6-7 minutes, stirring occasionally, until vegetables are tender.  
  • Add apples, cranberries, sage, rosemary, bay leaves and remaining kosher salt and pepper to the vegetables.  Stir to combine and cook for 3-5 minutes or until apples are tender and cranberries are softened.  
  • Remove from heat and add bread cubes a handful at a time, tossing to combine after each addition.  Add broth 1/4-1/2 cup at a time until the bread is moistened but not falling apart. (I ended up using about 1 3/4 cups of broth for this step.) Taste for seasoning and adjust to your tastes.
  • Transfer the stuffing mixture to the prepared casserole dish and dot with butter.  Bake for 20-25 minutes or until the top is crusty and browned.