Roasted Winter Vegetable Stuffing with Turkey Sausage and Goat Cheese

Roasted winter vegetables in a turkey sausage stuffing packed with flavor and nutrients!
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 24 servings
Author This Season's Table


  • 1 kobocha squash cut in half, seeds and pulp scooped out
  • 4 celery stalks
  • 2 onions chopped
  • 2- 3 cups Brussel sprouts 1 container
  • 2 garlic cloves minced
  • 2 packs turkey sausage approx 1 pound each
  • 1 loaf whole wheat bread I used half ezekiel/half local bakery wheat bread2 packs turkey sausage
  • 1/2 cup raisins
  • 1 1/2 cup chicken stock
  • 1/4 cup heavy cream
  • 2 eggs beaten
  • Goat cheese for topping
  • 1 tbsp thyme
  • 2 tsp ground sage
  • 1 tsp pink salt
  • 1 tsp ground pepper
  • High heat oil such as coconut or avocado


  1. Preheat oven to 450. On one baking sheet, place squash cut side down. Toss brussels sprouts with garlic and 2 tsp oil. On second baking sheet, arrange brussels sprouts, whole celery, and chopped onion. Place squash on bottom rack and other vegetables on top rack. Roast veggies for 20-25 min until they turn a golden brown color. The squash will be done when it can easily be pricked with a fork. It should be soft but not mushy. When done, set aside to cool.
  2. While the veggies are roasting, saute sausage in 1 tbsp oil on medium high heat in a large stockpot until cooked through. Remove pan from heat. Carefully chop celery, peel squash and cut into cubes. Add all roasted veggies to turkey as well as remaining ingredients. Toss to mix well. Place mixture in two greased casserole dishes. Top with dollops of goat cheese. Bake for 30 min on 350.

Recipe Notes

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