Sausage Stuffing with fennel and squash

By taniaf

Ingredients

• nonstick spray
• 4 cups butternut squash cubes
• 1 stick butter
• 3 cups chopped onions (1 lb)
• 2 cups chopped celery (4-5)
• 1 1/2 cups chopped fresh fennel (1)
• 1 lb pork sausage
• 1/4 cup parsley, chopped
• 2 tbsp sage
• 2 tbsp marjoram
• 12 cups ciabatta bread, in cubes
• 2 eggs
• salt
• pepper
• 1 cup chicken broth

Preparation

Step 1

Preheat oven to 350. Spray rimmed baking sheet, scatter squash in single layer, season. Roast until tender 45-50 minutes. Transfer to a large bowl, let cool.
Melt butter in skillet. Add onions, celery and fennel. Saute 5-8 minutes. Add sausage, breaking up with a fork, saute 10 minutes. Add all herbs, saute 1 more minute. Add to bowl with squash.
Divide bread between 2 baking sheets, bake until crusty, 10 minutes. Transfer to a large bowl and cool.
Butter 9 by 13 baking dish. Stir squash mix into bread. Whisk eggs with salt and pepper, add broth. Pour wet mixture into bread mix, toss to combine. Add more broth if needed. Transfer to baking dish. Bake uncovered 50 minutes.