Not much to see here, just a casual grain-free, dairy-free, gluten-free stuffing that. will. amaze you. The combination of caramelized butternut squash, seared mushrooms and (of course) sage will make this one a keeper. Trust.

Makes 8 servings 

What you need

1 cup dried cranberries
1 pound pork breakfast sausage
5 tablespoons Tessemae’s Lemon Garlic
4 cups cubed butternut squash
1 onion, chopped
coarse salt and freshly ground pepper
3 cups mixed mushrooms, thinly sliced or quartered
2 apples, peeled, cored and chopped
¼ cup chopped parsley
2 tablespoons chopped sage
1 tablespoon chopped thyme
2 eggs, lightly beaten

What you do

1. Heat oven to 375 degrees. Brush a 9 x 13-inch baking dish with 1 tablespoon Lemon Garlic; set aside. Cover cranberries with very hot water and set aside.
2. Heat a large skillet over medium-high heat. Crumble sausage into pan and cook, stirring, until no longer pink, about 8 minutes. Remove from pan to a paper-towel-lined plate and set aside.
3. Remove all but 1 tablespoon fat from pan and stir in 2 tablespoons Lemon Garlic, butternut squash and onion to pan; sprinkle with salt and pepper to taste. Cook, stirring often, until lightly browned, about 7 minutes.
4. Add mushrooms and apples to pan, season with salt and pepper and continue to cook, stirring often, until mixture has browned, about another 10 minutes.
5. Stir in parsley, sage, and thyme and cook 1 minute. Drain fruit and add to a large bowl along with sausage, veggie mixture, remaining 2 tablespoons Lemon Garlic and eggs. Season to taste with salt and pepper and stir until well blended.
6. Spoon mixture into prepared baking dish, cover with foil and bake for 20 minutes. Remove foil and bake until browned, about 20 more minutes.