Sausage Apple Stuffing with Leeks and Butternut Squash

Sausage Apple Stuffing with Leeks and Butternut Squash

Every family has the meats and veggies, even seafood, that they like the include. Moisture content is also a subject of great debate, or at least it is with my family. I can remember going to one of my great aunts for Thanksgiving one year, and my dad was straight-up pissed at how dry her dressing was. It was fcking offensive.

Cornbread Dressing with Sausage and Butternut Squash is a mouthful of flavors and a sight to behold. This dressing will add some color and an exciting flavor combination to your Thanksgiving dinner. Let me know what you think and if you like this recipe or just the simple traditional recipe better in the comments section below. I cant wait to hear from you!

Why a casserole instead of stuffing the bird?

Standard food safety concernsaside,my Mom and both grandmothers always stuffed their turkeys and there would usually be anotherThanksgiving casserole for any leftover dressing that wouldnt fit in the turkey cavity. I noticed that the baked casseroles always seemed to get eaten first, because they had crispy, craggily edges and that golden brown crown. Whereas the stuff that came out of the bird — well, it looked likestuff that came out of a bird. ind of mushy-gray with flecks of whatever mixed in. For me, its about the flavors and textures –for that, the casserole wins, hands down.

What type of sausage to use for this thanksgiving casserole?

You can use your favorite type, so long as it can be crumbled and browned like Ive shown above. If you like spicy Italian. Pirmyn. I used Jimmy Dean Sage flavor to reinforce the sage thats included in this sausage apple bread stuffing recipe.

Pro Tip:Trim the crusts from the bread and cut it into an even dice. Place the bread cubes in a very large bowl and spread out the cubes so they get as much air contact as possible. Leave them out overnight, exposed to the air to promote drying out the bread.

When youre chopping the vegetables and apples, make sure theyre chopped to an equal size, that promotes even cooking and youll end up with tender-firm vegetables that hold up in the Thanksgiving casserole instead of turning to mush. Thats what you want.

More thanksgiving casseroles sides:

Thanksgiving isso close and I cant wait! Although, just like last year, all of this Thanksgiving recipe-testing is giving me some holiday food fatigue. Am I allowed to say that as a food blogger?

But when that time comes and Im called to make something, this is what Im making. Just like last yearthis Butternut Squash and Sausage Stuffing. Tai nuostabu. Centered around a generous amount of rustic bread, its complimented by the sweetness of roasted butternut squash, which is the perfect offset to the rest of the savory ensemble.

Of course you can adapt this all kinds of ways, replace the heavy cream for chicken stock to make a lighter version of this stuffing, swap out the butternut squash for mushrooms, add nuts for crunch and flavor, use cornbread instead of the rustic bread featured in the recipe here, add in some wild rice. Now, see what I mean? This recipe is super adaptable, so tweak it to what you like.

In a large bowl, whisk together the melted butter, eggs, sage, thyme, salt, butter, nutmeg, and allspice. Add the cooked butternut squash, sausage veggies, and dried bread to the bowl, then use a spatula to gently mix.

Its been nearly 5 years here on the ol blog and all along Ive never really known who I was talking to. My mom, my fiancé, my family members, a few coworkers, those of you who send me emails and reach out. Of course there have been many of you who have been with me from the beginning. And in my mind, as I have written each post, I have taken turns writing to one of you. So know that I love ya!

But now- I feel like I have seriously found my people. As cliché as that sounds. I just feel so much more confident in what Im posting and sharing because I know that you guys get it, and were on the same page.

I want to be healthy. Žinoma aš galiu padaryti. Noriu išlaikyti savo sveiką svorį, mano vestuvių suknelė nebūčiau išplatinta, turi sveiką kūną, kad galėčiau Tikimės, kad netrukus turėsiu sveikų kūdikių, o gal net būti tinkami mama!

Bet būti 1000 sąžiningos, aš tiesiog dont turėti 10 valandų per dieną, kad jį skiria. Dirbu visą laiką, aš pabrėžiu atvejus darbe, turiu užimamą tvarkaraštį. Tiek daugelis iš mūsų. Nesvarbu, ar jis dirba biure ar mokykloje ar namuose, arba visą dieną didina mažus žmones. Theres nėra daug valandų per dieną, kurią noriu skirti virtuvėje. Noriu, kad balansas paprasta, lengva, skaniai. Ir tai kodėl aš čia! Nes aš žinau, kad jūs darote. Taigi tikiuosi, kad čia rasite! Ir jei kažkas jaučiasi sudėtinga ar sunku jums, leiskite man žinoti. Leidžia kalbėtis apie tai ir rasti būdų, kaip padaryti sveiką mažiau didžiulį ir daugiau tik dienos dienos. Pakaitiniai ingredientai, rasti sparčiuosius klavišus , dalinkitės su visais kitais, kad galėtume visus mokytis!

jos pikantiškas, tai toks super užpildas. Aš tarnauju kaip atostogų pusėje, kaip ne atostogų pusėje, kaip pagrindinis patiekalas, kaip pusryčiai su keptu kiaušiniu ant viršaus. Šis patiekalas turi tiek daug skonių ir tik viskas. Tikiuosi, kad jums patiks, kiek aš! Leiskite man žinoti, ar turite klausimų!

Įkaitinkite orkaitę iki 425f. Uždėkite kepimo skardą su pergamento popieriumi. Lobkite butternut skvošo kubelius su alyvuogių ar avokadų aliejumi ir druska ir išplito į vieną sluoksnį ant pamušalo lakšto.

pridėkite smulkintus obuolių, kaštonų ir kopūnų ir kopūnų ir kepkite keletą minučių sušvelninti. Įpilkite druskos, pipirų, česnakų ir žolelių. Toliau kepkite keletą minučių, leidžiant derinti skonį.


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