Thanksgiving is less then a week away and everyone is busy planning their menus! I know Thanksgiving is all about family, friends and giving thanks…and oh yeah, THE FOOD!! How much do you love Thanksgiving dinner?! I think it may be one of my most favorite dinners of the year. So why do most of us only have it 1 time per year? Probably because it has gotten bad rap for being complicated and unhealthy. Yet, there are so many ways to keep Thanksgiving healthy and anti-inflammatory. This stuffing is one of the many great options that check both of those boxes!
3 bags of Trader Joe’s cubed Butternut Squash (you can use any other brand or buy a butternut squash and peel, and chop it into cubes)
salt and pepper
1 lb of Butcher Box sausage
1 medium onion, chopped
3 stalks of celery, chopped
1/4 cup pine nuts
1/2 cup dried unsweetened cherries or cranberries
1 tbsp poultry seasoning
1/2 cup chicen stock
4 tbsp chopped parsley
salt and pepper
Preheat oven to 375 degrees. Line a large baking sheet with parchment paper. Toss the butternut squash with olive oil. Sprinkle with salt and pepper. Bake fo 20-25 minutes, stirring occasionally. Set aside.
In the meantime, in a large saucepan over medium heat, add onion, celery and sausage. Break up the sausage and stir everything together, cooking into the sausage is cooked through and the vegetables are tender. Add the butternut squash and chicken stock and let the mixture cook for 5-6 minutes. Add the poultry seasoning, pine nuts and dried cherries and let it all cook together for another few minutes. Season with salt and pepper and sprinkle with parsley. Enjoy!