Sausage Stuffing with Fennel and Roasted Squash

مراجعة من قبل محررو الوصفات في المملكة المتحدةكتبه محررو الوصفات في المملكة المتحدةنُشر في الأصل 29 يناير 2026

يتوافق مع الإرشادات التحريريةتأسست. 2 دقيقة وقت القراءة

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This fennel and roasted squash sausage stuffing is a sophisticated take on a classic side dish, offering a wonderful balance of savoury and sweet notes. The combination of succulent pork sausage meat with the earthy sweetness of roasted butternut squash and the aromatic hint of fresh fennel creates a complex flavour profile that elevates any roast dinner. Using ciabatta or rustic bread ensures a fantastic texture that stays moist on the inside while achieving a satisfyingly golden, crunchy crust on top.

As a high-protein option, this hearty stuffing is substantial enough to be the star of a festive spread or a special Sunday lunch. It is packed with fresh herbs like sage and marjoram, which provide those traditional comforting aromas we love in homemade stuffing. You can easily prepare the vegetable and sausage base a day in advance, making it a stress-free addition to your cooking repertoire when hosting friends and family.

Ingredients for Sausage Stuffing with Fennel and Roasted Squash

بخاخ زيت نباتي غير لاصق
950ml 1/2- to 3/4-inch cubes peeled seeded butternut squash (from one 1.5kg squash)
110g (1 stick) unsalted butter
675g chopped onions (about 450g )
200g chopped celery (4 to 5 stalks)
230g coarsely chopped fresh fennel bulb (about 1 medium)
450g pork sausage log
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh marjoram
2875ml (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 575g)
2 بيضات كبيرة
1 1/2 ملعقة صغيرة من ملح البحر الناعم
1 teaspoon coarsely ground black pepper
240ml (or more) low-salt chicken broth

How to make Sausage Stuffing with Fennel and Roasted Squash

Preheat oven to 177°C. Spray rimmed baking sheet with nonstick spray. Scatter squash on sheet in single layer; sprinkle lightly with salt and pepper. Roast squash until tender, stirring occasionally, about 55 minutes. Transfer to large bowl; cool.

Melt butter in heavy large skillet over medium heat. Add onions, celery, and fennel. Sauté 8 minutes. Add sausage. Sauté until vegetables are tender and sausage is cooked through, breaking up sausage with fork, about 10 minutes. Add all herbs; sauté 1 minute longer. Add to bowl with squash. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill.

Preheat oven to 177°C. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.

Butter 13x9x2-inch baking dish. vegetable mixture into bread. Whisk salt, and pepper in small bowl to blend whisk in 240ml broth. Add egg mixture stuffing, tossing to combine evenly and adding more broth by 60ml fuls if dry. Transfer stuffing to prepared dish.

Bake stuffing uncovered until cooked through and brown and crusty on top, 60 minutes. Let stand 10 minutes.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.