Hearty stuffing with white beans, butternut squash, and sausage
Stuffing, ever the trusty sidekick, rarely the main character. Until now. Let your stuffing shine with this new recipe by Kourtney Paranteau of @cutemeat. Our Classic Flat White beans provide extra texture and protein to the otherwise bread-heavy number and give stuffing the attention it deserves.
Featured bean: Classic Flat White
Take 'em from dried to cooked with our guide!
Ingredients
- 2 cups cooked Primary Beans Classic Flat White
- 2 tbsp butter
- ½ lb pork sausage
- 1 cup butternut squash, peeled and cut into ½ inch cubes
- 1 yellow or white onion, finely chopped
- 2 garlic cloves, grated
- 3 cups chicken broth, separated
- 1 celery rib, roughly chopped
- 8 oz fresh spinach
- 4 fresh sage leaves, finely chopped
- 1 sprig of rosemary leaves, finely chopped
- 2 sprigs fresh thyme, picked
- 1 tsp dried oregano
- 1 tsp fennel seeds
- 2 tsp salt
- 1 tsp black pepper
- 2 cups chunky breadcrumbs
- 1-½ cups Parmesan, grated
- 2 eggs, beaten
Steps
Cook sausage: In a Dutch oven, melt butter over medium heat. Cook sausage, breaking it into chunks, until browned (4-5 minutes). Remove with a slotted spoon and set aside.
Sauté vegetables: In the same pot, add onion and cook until translucent with browned edges (5 minutes). Add garlic and cook 2 more minutes. Stir in squash, celery, and ½ cup chicken broth. Mix in sage, rosemary, thyme, oregano, fennel, salt, and pepper. Cook on low until squash is tender. Add spinach and cook until wilted.
Combine: Remove from heat. Stir in cooked sausage, breadcrumbs, beans, and Parmesan. Add eggs and remaining chicken broth. Mix well and let sit for 15 minutes to absorb moisture.
Bake: Preheat oven to 350°F. Spread stuffing onto a baking sheet, cover with foil, and bake for 15 minutes. Uncover and bake 5 more minutes. Serve hot.
