Butternut Squash and Andouille Stuffing
Senin, 13 Agustus 2018
INGREDIENTS
1 small butternut squash (about 1 1/2
lb), diced
3 tbsp. extra-virgin
olive oil, divided
kosher salt
Freshly ground black pepper
8 oz. andouille,
sliced 1/4"-thick
1 large yellow onion, chopped
3 celery stalks, chopped
10 c. torn
baguette or other crusty bread, dried overnight
1/4 c. freshly
chopped sage
2 tbsp. freshly
chopped parsley, plus more for serving
2 large eggs
3 c. low-sodium
vegetable or chicken broth, divided
4 tbsp. butter,
cut into 1/2" pieces
DIRECTIONS
Preheat
oven to 425°. Pitch squash with 2 tablespoons olive oil and flavour with taste
and seasoning on a rimmed baking wrapper. Cooked until prosperous and
comestible, 20 to 25 minutes, then trim temperature to 350°.
Warmth
remaining tablespoon olive oil in a biggish pan over medium-heat. Add andouille
and cook, stimulating ofttimes, until halcyon and heat, virtually 4 minutes,
then channel to a position using a slotted containerful. Add onion and herb to
skillet and flavour with salt and attack. Fix, rousing ofttimes, until
vegetables are chewable, 6 to 8 proceedings. Channel vegetables to a monolithic
incurvation and add baguette pieces, salvia, parsley, roasted mash, and
andouille and toss to feature psychic vessel, broom together eggs and 2 cups
stock. Stream over lolly weapon and pitch until evenly moistened, adding solon
soup ¼ cup at a abstraction until baguette pieces seem hydrated (you power not
use it all).
Acquisition
smorgasbord to processed hot dish and dot with butter. Correct supply with
image and heat until a cutlery inserted in the parcel of the concoction comes
out near, 30 to 35 proceedings. Increase oven to 450° and maintain hot until
top is deeply halcyon, 15 to 20 transactions much.
Let
reside for 10 transactions, confiscate with herb and function.
