Ingredients
1¾lbbutternut squash,½- in to ¾-in cubes, peeled and seeded
6tbspunsalted butter
1lbonions,(3 cups), chopped
2cupscelery,(4 to 5 stalks), chopped
1½cupsfresh fennel bulb,(just the white part), coarsely chopped
1lbpork sausage log
¼cupfresh Italian parsley,chopped
2tbspfresh sage,chopped
2tbspfresh marjoram,chopped
1¼lbsbread with crust,(12 generous cups), 1-inch cubes, day-old pain rustique or ciabatta
2eggs,large
1½tspfine sea salt
1tspcoarsely ground black pepper
1cuplow-sodium Swanson chicken broth,(1 cup or more)
Preparation
Preheat oven to 350 degrees F. Spray rimmed baking sheet with nonstick spray. Scatter butternut squash on sheet in single layer; sprinkle lightly with salt and pepper. Roast squash for about 55 minutes until tender, stirring occasionally. Transfer to large bowl; cool.
Meanwhile, melt butter in heavy large skillet over medium heat. Add onions, celery, and fennel. Sauté 8 minutes. Add sausage.
Sauté for about 10 minutes, or until vegetables are tender and sausage is cooked through, breaking up sausage with fork. Add all herbs and sauté 1 minute longer. Add to bowl with squash. (DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill.)
Preheat oven to 350 degrees F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, for about 10 to 12 minutes total. Transfer to a very large bowl and cool.
Butter 13x9x2-inch baking dish. Then in a very large bowl, gently toss the vegetable mixture in with the bread.
Whisk eggs, salt, and pepper in small bowl to blend, then whisk in the broth until combined. Add egg mixture stuffing, tossing to combine evenly and adding more broth by ¼ cupfuls if dry. Transfer stuffing to prepared dish.
Bake stuffing uncovered for 60 minutes, until cooked through and brown and crusty on top. Let stand 10 minutes.
