Squash, Pecan, and Sausage Stuffing
Food and Drink

Courtesy of Sisters Emily and Melissa Elsen, owners and founders of Four & Twenty Blackbirds pie bakery in Brooklyn, and AmericanPecan.com

Squash, Pecan, and Sausage Stuffing

"Give the old Holiday standby an update with savory sausage, colorful squash, and the satisfying crispness of pecans. "

Serves: 9–12


1 ½ cups pecan halves, toasted

1 pound Italian sausage

1 tablespoon olive oil

1 yellow onion, diced

3 celery stalks, chopped

3 garlic cloves, minced

12 ounces herb-seasoned, cubed stuffing

2 cups chopped and oven-roasted squash of your choice (kabocha, spaghetti, acorn, etc.), or more if desired

1/2 bunch fresh herbs of your choice, or more if desired

3 tablespoons unsalted butter, melted

2 cups low-sodium chicken broth

1 teaspoon salt, or to taste

1/2 teaspoon black pepper

Preheat oven to 350°F. Butter a 9 x 13-inch casserole dish or baking pan.

In a large skillet, brown the Italian sausage, breaking it into crumbles. Drain on paper towels.

In the same pan, add the olive oil and heat over medium heat. Sauté the onions, celery, and garlic for 2–3 minutes or until soft.

In a large bowl, stir together the cooked sausage, sautéed onion mixture, stuffing cubes, roasted squash, toasted pecans, and fresh herbs. Add the melted butter and broth. Season with salt and pepper and stir to combine.

Transfer the stuffing to the baking dish. Cover with foil and bake for 30 minutes.