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Apple, Butternut and Sausage Dressing

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
  • Total Time
    Prep: 1-1/4 hours Bake: 45 min.
  • Makes
    20 servings

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

  • 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°.
  • 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.
  • 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.
  • 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.
  • 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.
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