Replaces: Traditional Stuffing

Directions

• Preheat oven to 400 F. On a baking sheet, toss cubed butternut squash & carrots in 1 tbsp melted coconut oil and sprinkle with salt and pepper. Put in the oven and roast until just tender, about 20 minutes.
• Meanwhile, heat 3 tbsp coconut oil in a large skillet over medium heat. Add the celery, onions, 1 tsp salt, and 1/4 tsp pepper. Cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 to 12 minutes. Add the sliced sausage and cook through until thoroughly browned. Add the wine, crank up the heat a bit, and cook until it evaporates, 2 to 4 minutes.
• Transfer the mixture to a large bowl and add the roasted butternut squash and carrot mix, let everything cool for 10 minutes or so.
• Turn oven down to 375.
• Add the beaten eggs, broth, and herbs to the large bowl and combine well. Use olive oil or coconut oil to grease a large baking dish (glass preferred). Transfer the mixture to the prepared baking dish. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake until browned, 20 to 30 minutes more.