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Apple, Butternut and Sausage Dressing

1 review
Test Kitchen Approved
Total Time

Prep: 1-1/4 hours Bake: 45 min.

Makes

2 pans (10 servings each)

Updated: Nov. 22, 2023
I'd heard about using squash in dressing, so I combined four things I love into one dish: apples, butternut squash, bacon and maple sausage! Now, it's one of the most requested dishes during the holidays. —Brenda Crouch, Ansley, Nebraska
Apple, Butternut and Sausage Dressing
Apple, Butternut and Sausage Dressing Recipe photo by Taste of Home
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Ingredients

  • 1 medium butternut squash (about 3 pounds), peeled and cubed
  • 3 medium tart apples, peeled and cubed
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • 6 thick-sliced bacon strips, chopped
  • 1 pound maple pork sausage
  • 4 celery ribs, chopped
  • 2 medium onions, chopped
  • 2 medium carrots, shredded
  • 6 cups seasoned stuffing cubes, divided
  • 2 cups crushed multigrain Club Crackers (2-1/2x1 inch) (about 40 crackers)
  • 1 can (12 ounces) evaporated milk
  • 1 can (10-1/2 ounces) condensed cream of celery soup, undiluted
  • 6 large eggs, lightly beaten
  • 1 cup cooked long grain rice
  • 1 cup sour cream
  • 1 teaspoon garlic powder
  • 1 teaspoon poultry seasoning
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup butter, cubed

Directions

  1. Preheat oven to 425°. Place squash and apples on a rimmed baking sheet. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast until tender, about 25 minutes. Reduce oven setting to 375°.
  2. Meanwhile, in a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings.
  3. Add sausage, celery, onions and carrots to pan; cook over medium-high heat until sausage is no longer pink and vegetables are tender, 10-12 minutes, breaking up sausage into crumbles; drain.
  4. Transfer to a large bowl. Add 5 cups stuffing cubes, crackers, evaporated milk, soup, eggs, rice, sour cream, seasonings and reserved squash mixture and bacon; toss. Transfer to 2 greased 13x9-in. baking dishes. Lightly crush remaining 1 cup stuffing cubes. Sprinkle over tops; dot with butter.
  5. Bake, covered, for 30 minutes. Uncover and bake until bubbly and lightly browned, 15-20 minutes longer.

Nutrition Facts

3/4 cup: 401 calories, 26g fat (10g saturated fat), 98mg cholesterol, 793mg sodium, 34g carbohydrate (9g sugars, 5g fiber), 11g protein.