Spicy Italian Sausage Stuffing

From the Club Argaux Fall Test Kitchen: Sourdough Sausage Stuffing Ingredients:

• 2 Spicy Italian Sausages
• 4 Celery
• Handful Parsley
• Handful Oregano
• Handful Thyme
• Garlic
• ½ cup White Wine
• 1 ½ cup Chicken Broth
• 1 Onion
• 3 Leeks
• Black Pepper
• ½ loaf Sourdough Bread
• 2 Eggs
• Butternut Squash
• Olive Oil

Butter

Step 1 Preheat the oven to 450 degrees. Step 2 Leave cubes of sourdough on a tray overnight or if you don’t have the time, put them in the oven for 15-20 minutes until dry and starting to brown. Step 3 Cut the butternut squash into small to medium size cubes. Arrange on a tray with some olive oil, black pepper, and sea salt. Roast for about 25 minutes or until golden brown. Step 4 Thinly slice the celery and leeks, chop the herbs, garlic, and onion. Step 5 In a large pot, brown the sausage and then throw in the celery, leeks, herbs (while leaving some leftover for garnish), onion, and garlic over medium/medium high. Stir to combine. Add in the white wine and stir. Remove from heat and let cool slightly. Step 6 In a large bowl, combine the butternut squash, bread, sausage mixture, chicken broth, and eggs. Fold everything together gently but enough to break up the egg yolk and coat the mixture. Season with salt and pepper. Step 7 Transfer the mixture from the bowl to a baking dish and then add squares of butter to the 4 corners and down the center, wherever you want to see beautiful browning. Let the stuffing bake for about 30 minutes or until the top is golden brown. Garnish with the rest of the herbs. Enjoy! [gallery columns="4" size="medium" ids="54995,54994,54993,55000"]