Sausage & Chanterelle Mushroom Stuffing
Servings: 8
Ingredients
Pork Sausage
- 1 lb Ground Pork
- 1 tsp Rubbed Sage
- 1 tsp Fennel Seed
- 1 tsp Fine Sea Salt
- 1/2 tsp Ground Garlic
- 1/2 tsp Onion Powder
Stuffing
- 1 Tbsp Ghee or Butter
- 3 cups Butternut Squash cut into 1/2" cubes
- 1 medium Onion diced
- 5-6 stalks Celery sliced (about 1 cup)
- 1/2 tsp Dried Thyme
- 1/2 tsp Rubbed Sage
- 1/2 tsp Fennel Seed
- 3/4 tsp Fine Sea Salt
- 1 1/2 lb Chanterelle Mushrooms roughly chopped (see notes)
- 1/2 cup Dried Cranberries unsweetened
- 1/4 cup Hazelnuts roughly chopped
Instructions
- Preheat oven to 325F.
- In a large cast iron skillet over medium heat, brown the sausage with the seasonings listed under Pork Sausage. When the pork is cooked through, remove with a slotted spoon and set aside.
- Add ghee or butter to the pan with the fat that cooked off the pork.
- Add the butternut squash, onion, celery and remaining seasoning to the pan and cook for 5 minutes. Stir frequently to prevent burning.
- Add the chopped mushrooms to the pan and carefully fold them in. Cook for an additional 5 minutes.
- Turn off the heat and transfer the vegetables to a large baking dish.
- Carefully fold in the cooked ground pork sausage and dried cranberries to evenly distribute the ingredients in the dish.
- Bake for 25 minutes until the butternut squash is fork tender.
- Sprinkle the chopped hazelnuts over the top and bake for an additional 10 to 15 minutes. Keep an eye on them to make sure the nuts do not burn.
- When the nuts are golden brown around the edges, remove the stuffing and rest of 5 - 10 minutes before serving.
Notes
If your mushrooms are wet you will want to remove most of the moisture. Chop the mushrooms and gather them up in a thin towel or cheese cloth and squeeze the excess water out.