Ingredients
1 1/2 lb. squash cubes
2 tbsp. extra-virgin olive oil
1/4 c. dark brown sugar
1 stick unsalted butter
3 medium yellow onions
3 clove garlic
3 tsp. Granny Smith apples
8 stalk celery
kosher salt
freshly ground white pepper
8 slice white sandwich bread
2 tbsp. fresh thyme
10 fresh sage leaves
1 tsp. dried rosemary
1 lb. loose pork breakfast sausage
1 c. low-sodium chicken stock
Preparation
Step 1Preheat the oven to 350 degrees F.Step 2Place the cubes of squash in a bowl and toss with the olive oil and brown sugar. Arrange the pieces on a single layer on a baking sheet and place in the center of the oven. Roast until tender 20 to 30 minutes, then remove from the oven and set aside to cool.Step 3In a large skillet, melt 2 tablespoons (1/4 stick) of the butter. Add the onions, garlic, celery, and apples. Season with salt and pepper. Cook, over medium heat, until translucent, 3-5 minutes. Remove the skillet from the heat and transfer thecontents to a bowl. Set aside.Step 4Arrange the bread slices in a single layer on a baking sheet and toast until light brown. Alternatively, brown them in a toaster. While the bread is still hot, lightly butter both sides of each piece. Cut into 1-inch squares and transfer them to a large bowl. Toss with salt, pepper, thyme, sage, and rosemary. Mix to blend. Set aside.Step 5Combine the celery and onion mixture with the cooked breakfast sausage in the bowl containing the toasted bread. Gently add the roasted squash. Mix to blend. Just before stuffing the bird, add the cup of chicken stock to moisten all of the ingredients. Stuff the turkey!
By The Darby and Butter Executive Chef Alex Guarnaschelli
