Floating Olive Branch
Butternut Squash and Sausage Stuffing


6 cups sourdough bread, cut into cubes and toasted 

1 each butternut squash, peeled, seeded and medium diced 

1 lb. Italian sausage links (about 4) 

4 tablespoons Rosemary Infused Olive Oil, divided

1 leek, sliced 

2 shallots, peeled and minced 

4 garlic cloves, peeled and minced 

2 cups chicken or turkey broth 

1 egg 

1 teaspoon Fleur de Sel 

1/2 teaspoon Pepe e Aglio Seasoning 

2 teaspoons rosemary 



Preheat oven to 350°F. 

Place squash and sausages on another baking sheet and drizzle with 2 tablespoons of oil. Place in the oven and bake until squash is tender and sausages are cooked through, about 20 minutes. Remove from the oven and let rest for 5 minutes before slicing sausages. 

Meanwhile, heat remaining oil in a large skillet over medium-high heat. Add leek, shallots and garlic and sauté until tender and fragrant, 2-3 minutes. 

Place bread cubes, squash, sausages and veggies in a large bowl. In a separate bowl, combine stock, eggs, salt, pepper and rosemary, whisk to combine. Pour mixture over the other ingredients and toss to combine. Transfer stuffing to a casserole or baking dish and cover with aluminum. Place in the oven and bake for 20 minutes. Remove foil and continue to bake for another 10 minutes, until topping is crisp.