It’s the most wonderful time of the year… time for dressing! Dressing? That is the delightful dish that happens when you cook your stuffing in a baking pan outside of the bird. It bakes up deliciously, crunchy on the top and ready to serve alongside of your favorite holiday dishes. This recipe is made with sausage–-but if you want it meatless, the recipe will be just as yummy if you leave it out! This recipe includes items on sale November 16-22, 2016.
Ingredients:
- 6 c. crusty bread, day old, cut into 1-inch cubes
- 1 lb. Firsthand Foods country sausage (optional) – Sale $5.49/lb. – Save $1.00
- 3 Tbsp. Cabot Creamery butter – Owner Special $3.29/16 oz. – Save $0.70
- 1 c. celery, ½-inch dice
- 5 shallots, chopped
- 1 butternut squash, peeled, seeded, and cut into 1-inch cubes – Sale $.99/lb. – Save $1.00
- 2 ¾ c. apple juice, divided
- 1 orange, zested and juiced
- 2 tsp. fresh sage or 1 tsp. dried sage
- 1 tsp. salt
- ½ tsp. pepper
- ¾ c. organic fresh cranberries – Sale 2 for $5.00/8 oz. – Save $2.98
Directions:
1) Preheat oven to 350 and spread bread cubes on a baking sheet.
2) Toast bread in oven, tossing once or twice until browning on all sides. Allow to cool and then place toasted bread in a large bowl.
3) In a sauté pan, cook sausage over medium heat. Use the back of your spatula to break it up as it cooks. Sauté until no longer pink. Pour sausage and sausage drippings into bowl with bread.
4) Using the same pan, melt butter over medium heat. When butter is melted and sizzling add celery and shallots. Sauté until shallots are translucent and celery is somewhat wilted.
5) Add butternut squash to pan and add 1 cup of apple juice. Cover with a lid and allow to cook, stirring once, until squash is slightly tender. You want it to still be firm. Pour squash into bowl with bread and sausage.
6) Add remaining apple juice, orange zest, orange juice, sage, salt, pepper, and cranberries to bowl. Toss to combine. Allow bread to soak up all liquid.
7) Pour into a greased baking pan and cover with foil.
8) Place baking pan in oven and bake for 30 minutes. Remove foil and increase oven temperature to 400. Bake for 10 more minutes or until top is browned and crunchy. Serves 6 to 8.