This was one of our favorite squash entrees last fall – a Blue Hubbard Squash (or a Long Island Cheese Squash) stuffed with cornbread and sausage stuffing. It makes a great vegetarian alternative (if you leave out the sausage!) to turkey on Thanksgiving and looks VERY impressive when you set it on the table. Pre-bake the squash until tender, prepare the stuffing as below (or to your liking), and then bake the stuffing inside the cooked squash until golden brown. Enjoy!
Cornbread and Sausage Stuffing
- 1 pound sweet Italian turkey sausage, (about 4 links), casings removed
- 2 cups finely chopped onion
- 1 1/2 cups finely chopped celery
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- 2 pounds prepared cornbread, cut into 3/4-inch cubes (about 12 cups)
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh sage
- 1 1/2-3 cups reduced-sodium chicken broth
- Preheat oven to 325°F. Coat a 9-by-13-inch baking pan with cooking spray.
- Cook sausage in a large nonstick skillet over medium-high heat, stirring and breaking up with a wooden spoon, until browned, about 10 minutes. Add onion and celery; cover, reduce heat and cook, stirring occasionally, until tender, about 10 minutes. Transfer the mixture to a large bowl. Season with salt and pepper. Add cornbread, parsley and sage.
- Bring broth to a simmer in a small saucepan. Pour 1 cup over the stuffing mixture and toss gently (the cornbread will break into smaller pieces). Add as much of the remaining broth as needed, 1/2 cup at a time, until the stuffing feels moist but not wet. Spoon the stuffing into the prepared pan and cover with foil.
- Bake the stuffing until thoroughly heated, about 25 minutes. Serve warm.
Recipe from EatingWell.com