Sausage Stuffing

My family’s favorite holiday dish, made by my Mom every year.  

Savory and full of flavor, this stuffing recipe is a wonderful side to celebrate with.  

Sausage Stuffing

Serves 6-10 as a side

INGREDIENTS

• 4 tablespoons olive oil, butter, lard, or other cooking oil
• 1 Lb. of ground pork or Italian seasoned sausage – SEE NOTES
• 3 Leeks, halved and sliced
• 4-8 oz. of mushrooms, diced 
• 1 small butternut squash, diced in 1/2 inch cubes. 
• 1 bunch of greens, finely chopped (kale, chard, spinach, or beet or turnip greens)
• 1 Lb. of stale bread, preferably focaccia, cut into 1/2 inch cubes.
• 1 large egg
• 2 cups chicken, turkey, or vegetable stock
• Optional 1 1/4 cups shredded parmesan, divided
• Salt and pepper to taste
• 1 tablespoon each: chopped sage, parsley, thyme, and rosemary

INSTRUCTIONS

1. Preheat oven to 350 degrees F and grease a 3 quart casserole dish.  
2. Add sausage to a large Dutch oven or pot, and heat to medium heat.  Brown sausage, stirring occasionally.  
3. Add leeks, squash, salt and pepper, and chopped herbs.  Cook for another 5 or so minutes until leeks are soft.  Add oil if veggies start to stick in pan.  
4. Add chopped greens and cook for another 3-5 minutes, until greens have wilted.  
5. Add bread cubes and oil (if you did not earlier), stirring until well combined.  
6. Whisk egg and stock in a medium mixing bowl until combined, and add 1 cup parmesan if using.  
7. Pour egg/stock/cheese mixture over the vegetables and bread in the pot, letting bread absorb the liquid.  Cook for another minute or so.  
8. Pour pot contents into greased casserole dish.  Sprinkle with 1/4 cup parmesan if using.  
9. Bake for 35 – 40 minutes until beginning to brown.  
10. Remove from oven and let cool for at least 5 minutes before serving.  

NOTES:

If you’re using un-seasoned ground pork, add in a teaspoon or two of dried herbs or a tablespoon or two of fresh herbs — sage, oregano, more parsley, thyme, basil, etc.  Also taste and adjust salt as needed

Any hard fleshed winter squash will work for this recipe, like Acorn, Delicata, or even Pie Pumpkin.

My Mom usually makes this dish the day before Thanksgiving, bakes it for 30 minutes without the shredded Parmesan on top, and then refrigerates until Thanksgiving. Right before serving, sprinkle Parmesan, and bake for 10-15 minutes to finish.

You can sub onions or shallots for the leeks if needed, or add in shallots, garlic, or onions in addition to the leeks for even more flavor.  

Feel free to add anything else in that you’d like!  This recipe is meant as a guide — substitute as needed!

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