This year I am trying something new for Thanksgiving. Last year I wanted to do this but my family did not want change. So this year I am making the Traditional Stuffing and a Grain-free version too. This stuffing is based on one of my all time favorite winter dishes. Stuffed Butternut Squash. This recipe can be adapted to be vegetarian if you like.
- 1 lb. Apple Sausage – I am using a locally made one but you can find Apple Sausage at Whole Foods and other supermarkets.
- 1 small to medium butternut squash
- 2 medium apples
- 1 onion
- allspice –to season
- cinnamon – to season
- maple syrup 1/4 cup (real maple syrup)
- butter about 2 tbs.
- Cut butternut squash in half and scoop out seeds
- Score the butternut squash and season with all spice, cinnamon and maple syrup.
- Place butternut squash in a baking pan and cook at 350 degrees until a fork easily passes through it. (the length of time depends on how big your squash is)
- Finely dice the onion and sauté in the skillet with the sausage. Cook the sausage until browned. Remove sausage and onion mixture from skillet
- Peel and dice the apples, sauté in skillet with a little butter the any remaining maple syrup and cinnamon and allspice
- When butternut squash is fork tender remove scrap it away from the skin. Add the butternut squash to the apples, and add back the chicken sausage.
- Thoroughly mix all the ingredients together. Add more allspice and cinnamon if you feel it is necessary. (This would be a time to add poultry seasoning too if you like)