Squash, Pecan and Sausage Stuffing

Squash, Pecan and Sausage Stuffing

Submitted by: Sisters Emily and Melissa Elsen, owners and founders of Four & Twenty Blackbirds pie bakery in Brooklyn

Naturally sweet pecans, Italian sausage and fall squash add rich flavors and textures to this herbed stuffing recipe. This unique twist on a traditional dish is sure to be a hit at your holiday table.


  • 1 1/2 cups pecan halves, toasted
  • 1 pound Italian sausage
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 3 celery stalks, chopped
  • 3 garlic cloves, minced
  • 12 ounces herb seasoned cubed stuffing
  • 2 cups chopped and oven-roasted squash of your choice (Kabocha, Spaghetti, Acorn, etc.), or more if desired
  • 1/2 bunch fresh herbs of your choice, or more if desired
  • 3 tablespoons melted unsalted butter
  • 2 cups low sodium chicken broth
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper


  1. Preheat oven to 350 Fahrenheit.
  2. Have ready one buttered 9 x 13 inch casserole dish or baking pan.
  3. In a large skillet, brown Italian sausage, breaking it up into crumbles. Drain on paper towels.
  4. In the same pan, add olive oil and heat over medium heat. Sauté onions, celery and garlic for 2 to 3 minutes or until soft.
  5. In a large bowl, stir together cooked sausage, sautéed onion mixture, stuffing cubes, roasted squash, toasted pecans and fresh herbs.
  6. Add the melted butter and broth and stir to combine.
  7. Season with salt and pepper and stir.
  8. Transfer stuffing to prepared baking dish. Cover with foil and bake for 30 minutes.

Nutrition facts





Sat Fat










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