ACORN SQUASH WITH SAUSAGE PECAN STUFFING

4 small acorn squash
6 tablespoons butter or margarine, divided use
Salt and ground black pepper to taste
1 (16 ounce) package fresh turkey sausage breakfast patties (or bulk turkey sausage)
1 cup chopped onion
3/4 cup chopped celery
3/4 cup chopped pecans
1 (8 ounce) package herb-seasoned bread stuffing cubes or crumbs
1/4 cup minced fresh parsley
1 cup chicken broth
1/4 cup sherry or port wine
Parsley sprigs (optional, for garnish)

Preheat oven to 375 degrees F.

Cut squash in half lengthwise and scrape out seeds. Fill shallow baking pan, large enough to hold squash in a single layer, with 1/2-inch water. Place squash cut side down in pan.

Cover with aluminum foil and bake about 30 minutes until squash are tender. Place squash halves cut side up on baking sheet. Dot with 2 tablespoons butter and season with salt and pepper.

Break up uncooked sausage patties into small pieces. In large, deep skillet over medium heat, melt remaining butter. Add sausage, onion, celery and pecans; saute 2 to 3 minutes until sausage is lightly browned.

Scrape sausage mixture into large mixing bowl. Add (dry) bread stuffing and minced parsley. Stir in broth and sherry; toss lightly. Scoop about 1/2 cup stuffing into each squash half.

Cover loosely with aluminum foil and bake with turkey at 325 degrees F 30 minutes. Increase temperature to 475 degrees F; uncover squash and bake 10 to 15 minutes longer. If desired, garnish with parsley sprigs when serving.

TO MAKE AHEAD:
Can prepare 1 day in advance. Cover and reheat with turkey for 35 minutes.

Makes 8 servings
From: Recipelink.com
Source: Recipe booklet: Holiday Traditions from Perdue, Perdue Farms Incorporated

Category:  Side Dishes, Stuffings, Dressings
Msg Link:  http://www.recipelink.com/msgid/3151970