Ingredients
1 medium butternut squash (about 3 pounds), peeled and cubed3 medium tart apples, peeled and cubed2 tablespoons olive oil1 teaspoon kosher salt1 teaspoon pepper6 thick-sliced bacon strips, chopped1 pound maple pork sausage4 celery ribs, chopped2 medium onions, chopped2 medium carrots, shredded6 cups seasoned stuffing cubes, divided 2 cups crushed multigrain Club Crackers (2-1/2x1 inch) (about 40 crackers)1 can (12 ounces) evaporated milk1 can (10-1/2 ounces) condensed cream of celery soup, undiluted6 large eggs, lightly beaten1 cup cooked long grain rice1 cup sour cream1 teaspoon garlic powder1 teaspoon poultry seasoning1 teaspoon rubbed sage1/2 teaspoon celery salt1/2 teaspoon ground cumin1/4 teaspoon cayenne pepper1/2 cup butter, cubed
Preparation
Preheat oven to 425°. Place squash and apples on a rimmed baking sheet. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast until tender, about 25 minutes. Reduce oven setting to 375°.
Meanwhile, in a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings.
Add sausage, celery, onions and carrots to pan; cook over medium-high heat until sausage is no longer pink and vegetables are tender, 10-12 minutes, breaking up sausage into crumbles; drain.
Transfer to a large bowl. Add 5 cups stuffing cubes, crackers, evaporated milk, soup, eggs, rice, sour cream, seasonings and reserved squash mixture and bacon; toss. Transfer to 2 greased 13x9-in. baking dishes. Lightly crush remaining 1 cup stuffing cubes. Sprinkle over tops; dot with butter.
Bake, covered, for 30 minutes. Uncover and bake until bubbly and lightly browned, 15-20 minutes longer.
