Hearty Stuffing with White Beans, Butternut Squash, and Sausage

Stuffing, ever the trusty sidekick, rarely the main character. Until now. This isn't your typical bread-heavy stuffing that gets lost among the rest of the holiday spread. This is stuffing that deserves attention, stuffing that can hold its own, stuffing that might just steal the show.

Recipe creator Kourtney Paranteau (@cutemeat) brings us this elevated version that proves stuffing can be so much more than just a vehicle for gravy. By adding creamy Cassoulet beans, sweet butternut squash, and savory pork sausage, this dish becomes hearty, satisfying, and packed with protein and texture. It's the kind of stuffing that vegetarians might miss out on (though you could easily swap the sausage for mushrooms), and the kind that meat-lovers will pile high on their plates.

Why This Stuffing Is Different

Most stuffing is mostly bread, which is delicious but can leave you wanting something more substantial. This version flips the script by adding Cassoulet beans as a key ingredient. The beans provide extra protein, a creamy texture that contrasts beautifully with the crispy breadcrumbs, and help make this dish feel like it could be a meal on its own.

The butternut squash adds pops of sweetness and vibrant color. The pork sausage brings savory, meaty flavor and a touch of fat that keeps everything moist. Fresh herbs like sage, rosemary, and thyme give it that classic Thanksgiving aroma. Spinach adds color and nutrition. Parmesan brings umami and helps everything bind together. It's a symphony of flavors and textures that work together perfectly.

The Star: Cassoulet Beans

Let's talk about Cassoulet beans, also known as Cannulah™ or Classic Flat Whites™. These are the large, creamy white beans that French cooks have treasured for generations. A favorite of French cooks, these beans are your new staple for leisurely Sunday braises and so much more. They hold their large shape beautifully and soak up all the flavor around them.

What makes Cassoulet beans perfect for stuffing is their substantial size and ability to become incredibly creamy inside while maintaining their shape. They're larger and denser than many other white beans, which means they add satisfying bites throughout the stuffing rather than disappearing into the background. These beans absorb all those wonderful herb and sausage flavors while staying intact.

Part of the Classic Flat White™ project, this is a very special bean bred from the exact same seed famously grown in France and Spain. The idea "began with a dinner in France" when a farmer and a bean breeder became enchanted with sublime white beans that had been cooked to perfection. After many years dedicated to breeding the perfect cassoulet bean that would thrive organically here in the US, the results are delectable.

Our Cassoulet beans are grown by Mark Doudlah at Doudlah Farms in Wisconsin. Mark is a 6th generation farmer who transformed his family's conventional farm into a certified regenerative organic operation. After his father was diagnosed with Mantle Cell Lymphoma, known as The Midwest Farmers' Cancer, due to long-term exposure to farm chemicals, Mark knew he had to change how they farmed. Today, Doudlah Farms goes beyond organic with Regenerative Organic Certification and continuous testing to ensure the cleanest, most nutrient-dense beans possible. The beans are planted harmoniously with sunflowers in a living trellis system, just like in France. Learn more about Mark and Doudlah Farms.

Building Layers of Flavor

The key to great stuffing is building flavors in stages. You start by browning the sausage until it's crispy and flavorful, then set it aside while you use that rendered fat to cook your aromatics. Onions get soft and sweet with browned edges. Garlic becomes fragrant. Butternut squash and celery cook down with a splash of chicken broth until tender.

Fresh herbs go in next, along with warming spices like fennel seeds and oregano. These get a moment to bloom in the heat, releasing their oils and filling your kitchen with that unmistakable holiday aroma. Spinach wilts down, adding color and nutrition without being overwhelming.

Then everything comes together: the sausage returns to the pot, breadcrumbs get stirred in, those creamy Cassoulet beans join the party, Parmesan adds richness, and beaten eggs help bind it all together. More chicken broth moistens everything, and then you let it sit for 15 minutes. This resting time is important, it lets the bread absorb the liquid and ensures your stuffing won't be dry.

Make It Your Own

This recipe is wonderfully adaptable. Not a fan of pork sausage? Try Italian chicken sausage or a plant-based version. Want it vegetarian? Swap the sausage for sautéed mushrooms and use vegetable broth instead of chicken. Love heat? Add some red pepper flakes or a spicy sausage. Prefer different vegetables? Sweet potatoes would be delicious in place of butternut squash.

The beans are what make this special, but everything else can be adjusted to your taste and what you have on hand.

Beyond Thanksgiving

While this stuffing is perfect for holiday tables, don't save it just for special occasions. It's hearty enough to be a main course for a weeknight dinner, especially when served with a simple salad. It reheats beautifully, making it great for meal prep. And it's the kind of comfort food that works just as well on a cold Tuesday in January as it does on Thanksgiving Thursday.

This is stuffing that finally gets its moment to shine.