Description
A hearty baked dressing made with toasted crusty bread, savoury Italian sausage, tender roasted butternut squash, sweet apples, aromatic herbs, and a golden crisp top with a soft, flavourful centre. Perfect for autumn meals and holiday dinners.
Ingredients
For the Dressing:
6 cups cubed crusty bread, cut into 1-inch pieces (300 g)
1 lb Italian sausage, casings removed (450 g)
2 cups butternut squash, peeled and cubed (280 g)
2 medium apples, peeled, cored, and diced (300 g)
1 small yellow onion, diced (150 g)
2 celery stalks, diced (80 g)
3 tbsp olive oil (45 ml)
3 tbsp unsalted butter (42 g)
3 garlic cloves, minced (9 g)
1 tsp dried sage (1 g)
1 tsp dried thyme (1 g)
½ tsp dried rosemary (1 g)
¾ tsp kosher salt (4 g)
½ tsp black pepper (1 g)
For the Dressing Mixture:
2 cups chicken broth (480 ml)
2 large eggs (100 g)
2 tbsp fresh parsley, chopped (8 g)
1 tbsp fresh sage, chopped (3 g)
For Garnish (optional):
2 tbsp fresh parsley, chopped (8 g)
1 tbsp fresh sage leaves (3 g)
½ cup toasted pecans, roughly chopped (55 g)
Instructions
1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish with butter or cooking spray.
2. Spread the cubed crusty bread over a large baking sheet and toast for 10–12 minutes, stirring once, until lightly golden and dry. Remove from the oven and set aside.
3. Toss the cubed butternut squash with 1 tbsp olive oil, ¼ tsp kosher salt, and a pinch of black pepper. Spread evenly on a baking sheet and roast for 20–25 minutes, until tender and lightly caramelised. Set aside.
4. Meanwhile, heat 1 tbsp olive oil in a large skillet over medium heat. Add the Italian sausage and cook for 6–8 minutes, breaking it into small pieces, until browned and cooked through. Transfer the sausage to a large mixing bowl.
5. Add the remaining olive oil and butter to the same skillet. Add the diced onion and celery and cook for 4–5 minutes, until softened.
6. Add the diced apples and cook for another 2–3 minutes, just until slightly softened.
7. Stir in the garlic, dried sage, thyme, rosemary, remaining salt, and black pepper. Cook for about 30 seconds until fragrant.
8. Add the toasted bread, roasted butternut squash, cooked sausage, and apple mixture to a large bowl. Toss gently until evenly distributed without breaking up the bread too much.
9. In a separate bowl, whisk together the chicken broth, eggs, chopped fresh parsley, and fresh sage.
10. Gradually pour the broth mixture over the bread mixture, gently tossing as you go. Continue until the bread is evenly moistened but not soggy.
11. Transfer the mixture to the prepared baking dish and spread it into an even layer.
12. Cover with foil and bake for 25 minutes. Remove the foil and continue baking for another 15–20 minutes, until the top is golden and crisp.
13. Let the dressing rest for 5–10 minutes before serving.
14. Garnish with fresh parsley, fresh sage, and toasted pecans if desired. Serve warm alongside roasted chicken, turkey, or other hearty mains.
Notes
Toast the bread well so it is dry and lightly golden before adding the broth mixture. This helps it absorb the flavours while retaining its texture. Do not over-soften the apples. Cook them only until slightly tender so they maintain some texture after baking. Add the broth mixture gradually and toss gently. The bread should be evenly moistened rather than saturated. Remove the foil for the final 15–20 minutes so the surface can become golden and crisp. Let the dressing rest for 5–10 minutes after baking so it can settle and become easier to serve. Toasted pecans are optional but add a crunchy contrast that complements the apples and butternut squash. Another mild or savoury sausage can be used instead of Italian sausage. Crisp apples with a good balance of sweetness and acidity work particularly well and should hold their shape during cooking. The individual components can be prepared ahead, then combined with the broth and egg mixture before baking. Avoid soaking the bread in the liquid for an extended period before baking. Serve warm with roasted chicken, turkey, a simple green salad, or roasted vegetables.
- Prep Time: 20 minutes
- Cook Time: 55–60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American