Cheesy Butternut Squash, Andouille and Herb Stuffing
User Reviews
4.5
4 reviews
Excellent
-
Servings
12
-
Calories
245 kcal
Cheesy Butternut Squash, Andouille and Herb Stuffing
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 1 French baguette about 12 ounces, torn into (large) bite sized pieces
- 4 ½ tablespoons unsalted butter divided
- 2 andouille sausage thinly sliced on a bias
- 1 medium onion diced
- 2 garlic cloves, minced
- 1 pound butternut squash cubed into 1/2 inch pieces
- 12 ounces baby spinach
- 1 tablespoon sage fresh, minced
- 1 tablespoon thyme fresh, minced
- 1 teaspoon rosemary fresh, minced
- 4 ounces gruyere cheese or swiss, shredded
- 3 to 3 ½ cups chicken stock warm or vegetable stock
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 350˚F. Grease (9”x13”) baking dish with ½ tablespoon butter.
- Spread pieces of baguette onto a baking sheet and bake for 6 minutes or until pieces of bread have just stiffened, but have not browned. Remove from oven and cool completely. Transfer bread to a large mixing bowl.
- Place a large skillet over medium heat and melt 1 tablespoon butter. Add andouille sausage and saute for 3 to 4 minutes or until lightly browned. Transfer sausage to mixing bowl with toasted bread and place skillet back over stove.
- Melt remaining butter and saute onion, garlic and butternut squash until butternut squash has caramelized and just cooked through, 8 to 10 minutes (adding ½ cup water to skillet and covering for a few minutes to steam, if needed). Add spinach and saute for 2 to 3 more minutes or until spinach has wilted. Generously season with salt and pepper.
- Transfer mixture to bowl with bread and sausage and toss together.
- Add 2 ½ cups warm stock into mixture and toss together until well coated. Allow mixture to sit for about 30 minutes to absorb liquid.
- Add half of the shredded cheese, adjust seasonings and pour into prepared baking dish.
- Top with remaining stock, cover with foil and bake for 25 minutes. Remove foil, top with remaining cheese and return stuffing back into the oven, uncovered, for about 15 minutes or until cheese has melted and the top has browned.
- Cool stuffing, about 10-15 minutes and serve.
Notes
- *Makes 1 (9”x13”) pan of stuffing
Nutrition Information
Show Details
Calories
245kcal
(12%)
Carbohydrates
23g
(8%)
Protein
11g
(22%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Cholesterol
33mg
(11%)
Sodium
429mg
(18%)
Potassium
453mg
(10%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
6929IU
(139%)
Vitamin C
18mg
(20%)
Calcium
177mg
(18%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 23g | 8% |
| Protein | 11g | 22% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 33mg | 11% |
| Sodium | 429mg | 18% |
| Potassium | 453mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 6929IU | 139% |
| Vitamin C | 18mg | 20% |
| Calcium | 177mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
4 reviews
Excellent
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