2T. Olive Oil
1.5lbs Mushrooms (I used baby bellas), chopped
4 Celery Stalk, chopped
1 Leek, white and light green portions chopped
1lb Ground Sausage (It's all about the sausage, so use something good!)
1T. Fresh Thyme Leaves
1/4 cup Chopped Fresh Sage
1/4 cup Chopped Fresh Parsley, plus extra for garnish
1.5-2lbs Butternut Squash, cut into 1/2" cubes
Sea Salt and Black Pepper, to taste
1 cup Chicken Stock (I use homemade)
Turkey Neck (if you've got one from your bird)
- In a large fry pan over medium heat, heat the oil and ghee. Add the mushrooms, toss in oil to coat, and cook until browned, about 5-7 minutes. Add the sausage, leek, celery, sage, thyme, season with a little salt and pepper and cook, breaking up the meat into small pieces with a wooden spoon, until the meat browns and is cooked through and the vegetables are translucent, about 10 minutes.
- Remove from the heat and fold in the butternut squash and parsley. Season with salt and pepper.
- Transfer mixture to a baking dish, add chicken stock, lay the turkey neck on top, and cover. Cook, covered at 375F for 1 hour and 1/2 hour uncovered, until squash is cooked through and liquid is mostly absorbed.
- Serve with turkey and enjoy!