Baked Butternut Squash Italian Sausage Stuffing
A hearty stuffing combining cubed sourdough bread with roasted butternut squash, seasoned Italian sausage, and aromatic herbs like sage and thyme. Perfect as a Thanksgiving side dish or standalone comfort meal, this stuffing gets richness from two cheeses and chicken stock while maintaining textural contrast between tender squash and crispy bread edges. The combination of sweet squash and savory sausage creates a balanced flavor profile that pairs well with roasted meats or can serve as a satisfying vegetarian-friendly main when made with vegetable stock.
Ingredients
- 20 ounces sourdough bread, cut into 1-inch cubes and dried out
- 5 cups butternut squash, cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 pound ground sweet Italian chicken or turkey sausage, casing removed
- 3 cloves garlic, minced
- 1 large onion, finely chopped
- 2 sticks celery, finely chopped
- 4 tablespoons fresh sage leaves, finely chopped
- 4 tablespoons fresh thyme leaves, chopped
- 2 eggs, beaten
- 3 ½ cups chicken or turkey stock
- ½ cup Parmesan cheese, grated
- ½ cup Asiago cheese, shredded
- ½ cup butter, melted
- nonstick oil spray
Instructions
- 1
Cut bread into cubes and dry in 350 degree oven for 10-15 minutes or let sit uncovered for 24 hours
- 2
Preheat oven to 400 degrees
- 3
Toss butternut squash with olive oil and salt and pepper
- 4
Bake squash on parchment-lined baking sheet for 15 minutes
- 5
Cook sausage in saucepan over medium-high heat for 6-8 minutes
- 6
Add garlic, onion, celery, sage, and thyme to sausage
- 7
Saute for 3 more minutes then remove from heat
- 8
Remove squash from oven and turn oven down to 375 degrees
- 9
Beat eggs and stir into chicken stock
- 10
Combine bread cubes, sausage mixture, baked squash, cheeses, and salt and pepper in large bowl
- 11
Pour half the stock mixture into bowl and gently fold together
- 12
Pour remaining stock and melted butter over mixture and gently fold again
- 13
Spray baking dish with cooking spray and add stuffing mixture
- 14
Bake uncovered for 30-35 minutes
Tips
Avoid overworking the stuffing when mixing to maintain bread structure and prevent mushiness
Let bread cubes sit out uncovered for 24 hours as an alternative to oven drying for better texture
Use parchment paper when roasting squash to prevent sticking and ensure even browning
Good to Know
refrigerate covered up to 3 days
assemble day before, add extra stock before baking
hot as side dish with roasted meats
Common Mistakes
avoid overworking bread mixture to prevent mushy texture
ensure bread is properly dried before using to maintain structure
do not overbake or top will become too crispy while inside stays soggy
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
use plant-based version
FAQ
Can I make this stuffing vegetarian?
Yes, substitute vegetarian sausage crumbles for meat sausage and use vegetable stock instead of chicken stock for a completely vegetarian version.
What if my bread is not dry enough?
Cut into cubes and bake at 350 degrees for 10-15 minutes, or let sit uncovered on counter for 24 hours until dried out.
How long will this keep in the refrigerator?
Store covered in refrigerator for up to 3 days. Reheat in oven at 350 degrees until warmed through.