Thanksgiving at the Jones home typically means a big dinner with Turkey and Cornbread Dressing. For years my mother made the dressing and I made the giblet gravy to go with it. To this day, that is the flavor of Thanksgiving. Any other dressing would be sacrilege.
But Thanksgiving is several days away and we've been invited to our friends' home in Mississippi for the day, so we've been relieved of duty. I'll probably make deviled eggs to take, but I'll also take a secondary dressing. It won't have the glory and position of the Cornbread Dressing, but it will make a nice side dish.
Sourdough Stuffing with Sausage and Roasted Squash
This delicious sourdough stuffing with sausage is a creative and delectable blend of sweet squash, salty sausage, and tart sourdough.
Yield: About 6 servings
- 1 loaf sourdough bread, cut into 1/2-inch cubes
- 1 large butternut squash, roasted, peel & seeds removed, and cut into 1/2-inch cubes
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- butter to grease baking dish
- 1 pound bulk breakfast sausage
- 3 medium leeks, white parts only, cleaned and thinly sliced crosswise
- 3 stalks celery, diced
- 1 tablespoons dried thyme
- 2 cups turkey or chicken stock
InstructionsPreheat oven to 250° and set racks to the upper middle and lower middle positions. Line rimmed baking sheet with foil. Grease a 9-by-13-inch baking pan with butter and set aside.
Arrange bread cubes on the sheets and bake until lightly toasted but not completely dry, 45 to 60 minutes. Increase oven temperature to 375°.
Return to heat and add the leeks, celery, and thyme and cook until very tender, about 10 minutes. Remove from heat.
Put the bread cubes into a large bowl and pour the sausage mixture and 1 1/2 cups stock over all. Add the squash. Gently toss the mixture together, making sure the cubes are all moistened. Taste and add stock, salt, and pepper as needed.
Pour dressing into the prepared baking dish and cover tightly with foil. Bake on the lower middle rack (at 375°) for 15 minutes, then remove foil and bake until golden brown on top, 15 to 20 minutes. Let stand 10 minutes before serving.