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Tuesday, November 13 2012

A meaty cornbread stuffing baked in acorn squash halves makes for a hearty side dish for your holiday table.


Acorn Squash with Sausage, Onion, and Sage Corn Bread Stuffing
Recipe from 
Servings: 8 servings
Prep Time: 30 mins
Total Time: 1 hr 35 mins
     tablespoons  unsalted butter, plus additional for pans and dish
     boxes (8-1/2 oz. each)  corn muffin mix
     large  eggs
    1-1/3  cups  whole milk
        Olive oil for pan
     small  acorn squash, about 3-3/4 inches in diameter, vertically halved and seeded
    1-1/2  pounds  sweet or hot pork sausage links
       assorted medium onions (red and yellow), coarsely chopped
     large  celery ribs, coarsely chopped
     tablespoons  chopped fresh sage
     tablespoon  minced garlic
    3/4  cup  turkey stock or chicken broth
Preheat oven to 400 degree F and butter two 8-inch square metal baking pans. Line bottom of pans with waxed paper; then butter paper.
Prepare corn muffin mix, 2 boxes at a time, adding eggs and milk, according to package directions; spoon each batch of batter into prepared pans to make corn bread. Smooth tops and bake in middle of oven until golden brown and a toothpick inserted in center comes out with a couple of crumbs clinging to it, about 20 minutes. Let corn bread cool in pans 10 minutes, then run a thin knife around edges and invert onto wire rack to cool completely. Cut into 3/4-inch cubes.
Preheat oven to 375 degree F. Lightly oil a large baking pan. Season cavity of squash with salt and pepper. Arrange squash, cut side down, on prepared pan and bake in middle of oven until almost tender, about 25 minutes. Remove pa from oven, carefully turn squash over with a spatula and let stand at room temperature while making stuffing.
Remove sausage from casing and cook in a large skillet over moderately high heat, stirring and breaking up sausage, until golden brown and no longer pink, about 5 minutes. Transfer with a slotted spoon to a bowl. Drain all but 2 tablespoons fat from skillet. Melt 2 tablespoons butter in skillet and add onions, celery, sage, and garlic; cook over moderate heat, stirring, until tender, about 10 minutes. Transfer to large bowl with sausage, add corn bread cubes and toss gently to combine. Season with salt and pepper.
Butter a shallow 3-quart glass baking dish. Spoon about 3/4 cup stuffing into each squash half in pan. Spoon remaining stuffing into prepared dish; drizzle with stock and dot with remaining 4 tablespoons butter. Bake stuffing and squash in upper and lower thirds of oven, uncovered, until top is crispy and golden brown, about 30 minutes. Makes 8 servings.
nutrition information
Per serving: Calories 340, Total Fat 14 g, Saturated Fat 5.5 g, Cholesterol 53 mg, Sodium 514 mg, Carbohydrate 49 g, Fiber 8 g, Protein 8 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 09:42 am   |  Permalink   |  0 Comments  |  Email

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