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Roasted Butternut, Sausage & Fennel Stuffing

  • Prep Time: 10 minutes
  • Cook Time: 105 minutes
  • Total Time: 115 minutes
  • Yield: 12 servings 1x


You will absolutely love this delightfully savory Roasted Butternut, Sausage, & Fennel Stuffing Recipe! Surprise your family for Thanksgiving!


  • 4 cups 1/2- to 3/4-inch cubes peeled seeded butternut squash (from one 1 3/4-pound squash)
  • 6 Tbsp. unsalted butter
  • 3 cups chopped onions (about 1 pound)
  • 2 cups chopped celery (4 to 5 stalks)
  • 1 1/2 cups coarsely chopped fresh fennel bulb (just the white part)
  • 1 (1-pound) pork sausage log
  • 1/4 cup chopped fresh Italian parsley
  • 2 Tbsp. chopped fresh sage
  • 2 Tbsp. chopped fresh marjoram
  • 12 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 1 1/4 pounds)
  • 2 large eggs
  • 1 1/2 tsp. fine sea salt
  • 1 tsp. coarsely ground black pepper
  • 1 cup (or more) low-sodium Swanson chicken broth (I used 1/2 cup chicken broth, 1/2 cup white wine)


  1. Preheat oven to 350°F. Spray rimmed baking sheet with nonstick spray. Scatter butternut squash on sheet in single layer; sprinkle lightly with salt and pepper. Roast squash until tender, stirring occasionally, about 55 minutes. Transfer to large bowl; cool.
  2. Meanwhile, melt butter in heavy large skillet over medium heat. Add onions, celery, and fennel. Sauté 8 minutes. Add sausage. Sauté until vegetables are tender and sausage is cooked through, breaking up sausage with fork, about 10 minutes. Add all herbs; sauté 1 minute longer. Add to bowl with squash. (DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill.)
  3. Preheat oven to 350°F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.
  4. Butter 13x9x2-inch baking dish. Then in your very large bowl, gently toss the vegetable mixture in with the bread. Whisk eggs, salt, and pepper in small bowl to blend, then whisk in the broth (or half broth, half wine if you’d like) until combined. Add egg mixture stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish.
  5. Bake stuffing uncovered until cooked through and brown and crusty on top, 60 minutes. Let stand 10 minutes.


You can either make this in a 9″ x 13″ pan, as pictured below.  Or feel free to divide it up between 8-12 large ramekins.  The ramekins will just require less cooking time.

Recipe adapted from Bon Appetit