Pumpkin Stuffing with Elk Sausage with Apples & Pears
Prep & Cook Time: 1 hour 30 minutes • Yields: 6-8 servings
Ingredients:
1 pkg. Fossil Farms' Elk Sausage with Apples & Pears, 12 oz
1 baguette, cut into cubes and left
out to dry overnight
2 cups pumpkin, cut into 1" cubes
1 ½ - 2 cups Chicken stock
½ cup pumpkin seeds, toasted
¼ tsp. ground clove
¼ tsp. nutmeg
½ red onion, chopped
1 ½ tbsp. fresh rosemary, minced
1 ½ tbsp. fresh thyme, minced
3 cloves garlic, minced
2 eggs
Olive oil, as needed
Butter, as needed
Salt & black pepper, to taste
Equipment:
Measuring cups and spoons
Stove
Large baking dish
Baking sheet
Large nonstick pan
Mixing bowls
Spatula or wooden spoon
Knife and cutting board
Whisk or fork
Serving plates
Method:
Prep the Baking Dish and Preheat the Oven:
1. Preheat the oven to 400°F (200°C). Grease a large baking dish with butter.
Roast the Pumpkin:
2. Spread the pumpkin cubes on a baking sheet. Drizzle with olive oil, salt, and pepper and toss to coat evenly.
3. Bake for 25-30 minutes, until fork-tender.
Tip: To check for doneness, insert a fork into a few pieces—if it goes in easily, the pumpkin is ready.
Toast the Bread Cubes:
4. Spread the bread cubes on a baking sheet and toast in the oven until golden brown.
Tip: Toasting the bread dries it out, helping it absorb more of the flavorful ingredients without becoming too soggy. Keep an eye on it to avoid burning.
Cook the Sausage and Spices:
5. Remove the casing from the Elk sausage and add it to a large nonstick pan over medium-high heat.
6. Sprinkle in the nutmeg and clove and cook for about 8-10 minutes, until the sausage is browned.
Tip: Stir occasionally to break up the sausage and ensure it browns evenly. The spices will become aromatic as they cook with the sausage.
7. Once browned, transfer the sausage to a plate and set it aside.
Sauté the Onions and Garlic:
8. In the same pan, add the chopped onions and cook for 5-6 minutes until translucent.
9. Add the minced garlic and cook for 1 minute, stirring continuously.
Tip: Garlic can burn quickly, so keep a close eye and stir to prevent burning. You just want it softened and fragrant.
Combine Ingredients:
10. In a large bowl, combine the toasted bread cubes, roasted pumpkin, cooked sausage, onion-garlic mixture, pumpkin seeds, rosemary, and thyme.
Tip: Mixing the ingredients while they’re still warm helps them blend together nicely.
11. Add the eggs and pour in the chicken stock gradually, tossing until everything is combined and moistened.
Tip: Start with about 1 ½ cups of stock and add more if needed. The mixture should be moist but not soggy.
Bake the Stuffing:
12. Reserve half of the stuffing mixture to use for the turkey. Transfer the remaining mixture to the greased baking dish. Bake for 20-30 minutes, or until the top is golden brown.
Stuff the Turkey (Optional):
13. Lightly stuff the turkey cavity with the reserved stuffing mixture, but avoid overstuffing.
Serve and Enjoy!:
14. Scoop the stuffing into a serving dish, garnish with extra pumpkin seeds or fresh herbs if desired, and serve warm alongside your turkey. Enjoy!