Yummy Recipe Monday: Butternut Squash and Andouille Stuffing Shaker Lemon Pie

Butternut Squash and Andouille Stuffing

This stuffing gets a sweet side and spicy kick from andouille sausage and butternut squash.
Level: Easy
Serves: 10 to 12
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  • 1 small butternut squash (about 1 1/2 lb), diced
  • 3 tbsp. extra-virgin olive oil
  • kosher salt
  • Black pepper
  • 8 oz. andouille, sliced 1/4"-thick
  • 1 large yellow onion, chopped
  • 3 stalks celery, chopped
  • 10 c. torn baguette or other crusty bread, dried overnight
  • 1/4 c. fresh sage, chopped
  • 2 tbsp. chopped fresh parsley, plus more for serving
  • 2 eggs
  • 3 c. low-sodium vegetable or chicken broth
  • 4 tbsp. unsalted butter, cut into 1/2" pieces
  1. Preheat oven to 425 degrees F. Toss squash with 2 tablespoons olive oil and season with 1 teaspoon salt and ¼ teaspoon pepper on a rimmed baking sheet. Roast until golden and tender, 20 to 25 minutes. Reduce heat to 350 degrees F.
  2. Heat remaining tablespoon olive oil in a large skillet over medium-heat. Add andouille and cook, stirring often, until golden and crisp, about 4 minutes. Transfer to a plate using a slotted spoon. To skillet, add onion and celery and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring often, until vegetables are tender, 6 to 8 minutes. Transfer vegetables to a large bowl and add baguette pieces, sage, parsley, roasted squash, and andouille and toss to combine.
  3. In a separate medium bowl, whisk together eggs and 2 cups broth. Pour over bread mixture and toss until evenly moistened, adding more broth ¼ cup at a time until baguette pieces seem hydrated (you might not use it all).
  4. Transfer mixture to prepared baking dish and dot with butter. Cover dish with foil and bake until a knife inserted in the center of the stuffing comes out warm, 30 to 35 minutes. Increase oven to 450 degrees F and continue baking until top is deeply golden, 15 to 20 minutes more. Let rest 10 minutes before serving.
  5. Serve topped with parsley.

Shaker Lemon Pie

  • Using your sharpest knife (a serrated knife is ideal), trim each lemon to remove the stem end and tip. Slice each lemon crosswise, as thinly as you can possibly do it, into paper-thin circles. If you can drape them over the knife blade like the watches in Salvador Dali's surrealistic paintings, you're on the right track. Scoop up as much of the escaping lemon juices as you work, and add them to the bowl of sliced lemons.
  • Chop the thinly sliced lemons coarsely, so that the largest pieces of lemon rind and pith are only 1 inch long, again gathering escaping juices back into the bowl for their flavor.
  • Add the sugar to the bowl of lemons, and stir to mix them together really well. Cover and set aside at room temperature, for at least 3 hours and as long as overnight. Stir occasionally with a big spoon, to mix everything together well.
  • Heat the oven to 450 degrees F. Line a 9-inch pie pan with crust, leaving a 1-inch overhang.
  • Add the eggs, flour, and salt to the bowl of sugary lemons. Stir to mix everything evenly and well. Pour this filling into the piecrust.
  • Use a little water to wet the top rim of pastry around the piecrust. Roll the remaining dough into a 10-inch circle and place it carefully over the filling. Trim away the extra pastry, leaving a 1-inch overhang extending beyond the rim of the pie pan. Fold the crust up and over, and crimp it decoratively. Or press the tines of a fork into the pastry rim, working around the pan to make a design. Cut 8 steam vents in the top of the pie, so that steam can escape and the pie's juices can bubble up.
  • Place the pie on a baking sheet and place it on the middle shelf of the oven. Bake for 15 minutes. Reduce the heat to 375 degrees F and bake until the filling is bubbling and thickened, and the pastry crust is cooked and handsomely browned, 25 to 35 minutes more. Place the pie on a cooling rack or a folded kitchen towel and let cool to room temperature.

Made these delicious recipes for Thanksgiving. Yum, yummy!


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