This squash-filled dressing recipe is rich and savory and the perfect accompaniment to your Thanksgiving bird.
(This one is technically dressing since it is cooked outside of the bird.)
Chunks of tender squash add a seasonal sweetness that plays nicely with the fresh sage and parsley.
Photo:Greg Dupree
Unlike baking a cake, dressing (or stuffing) is not an exact science.
Ingredients
8cups1-in.cubes or torn pieces ciabattaor sourdough bread (about 12 oz.)
1Tbsp.olive oil
12oz.ground pork sausage
4Tbsp.
Let stand, uncovered, for at least 8 hours and up to 16 hours.
When ready to cook, preheat oven to 400F and butter a 13-by-9-inch baking dish.
Heat oil in a large skillet over medium-high.
Transfer to a medium bowl with a slotted spoon, reserving drippings in skillet.
Melt 2 tablespoons butter in skillet with drippings.
Add poultry seasoning, sage, and parsley; cook, stirring constantly, for about 1 minute.
Remove skillet from heat.
Place squash in a very large bowl.
Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper; toss to coat.
Stir in broth and egg.
Transfer mixture to prepared baking dish and cover with aluminum foil.
Bake for 30 minutes.
Remove foil and top with remaining 2 tablespoons butter, sliced into 6 pats.
Return to oven and bake until golden and crisp, 20 to 30 minutes.
Let stand for 10 minutes before serving.
2,000 calories a day is used for general nutrition advice.
