Thanksgiving Stuffing / Dressing
- 2 tbsp olive oil
- 3 cups roasted butternut squash cut into 1/2-inch cubes (from approximately 2 squash)
- 8 tablespoons butter 1 stick
- 2 Granny Smith apples/unpeeled, cored and large-diced Omit apples to further reduce the carbs
- 3/4 pound sweet or spicy Italian sausage casings removed
- 1 quart chicken broth
- 1 cup chopped onion
- 1 cup chopped celery
- Turkey giblets
- 2 whole eggs beaten
- 2 tbsp fresh sage
- 2 tbsp fresh thyme
- 2 tbsp fresh parsley
- 1/2 teaspoon freshly ground black pepper plus extra for seasoning chicken
- 1 cup dried cranberries
- Preheat the oven to 400 degrees F.
- Toss butternut squash with olive oil in a large bowl.
- Place the squash cubes in a single layer on a sheet pan.
- Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes. (This image shows squash with salt/pepper you do not need to season squash for this dish)
- Reduce oven to 300 degrees F.
- Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, herbs (parsley, sage, thyme), salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the squash cubes.
- In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the squash cubes and vegetables.
- Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.
- Lay on side – Cut into two halves, separating the “large ball” at the bottom from the “tube” at the top.
- Cut the bottom from the large ball so you have two parallel flat surfaces. Stand the ball on one flat face
- Peel skin off using a potato peeler, from top to bottom, following the contour of the ball
- Cut the top from the tube. Stand on one flat end.
- Peel off skin, from top to bottom.
- Only after both pieces are peeled – cut each half in half (top to bottom) to expose seeds, which you scrape out and discard.