WEDNESDAY

[ ] Sourdough

Leave sourdough out overnight

[ ] Celery and onions

Chop celery stalks into very thin slices. Finely mince yellow onion. Wrap mixture in a paper towel, place in tupperware and refrigerate overnight. 

[ ] Kabocha squash prep

Bake kabocha squash unpeeled at 400 degrees for 12-15 minutes. Peel kabocha squash when cool, and cube. Place in tupperware and refrigerate overnight. 

THURSDAY

[ ] AM: cube sourdough

Cut sourdough into 3/4" cubes. Bake at 350 for 10 minutes, until crusty - relatively hard with a bit of springiness left when you squeeze. They should not be rock hard. Set aside, uncovered.

[ ] AM: bake kabocha squash

Let kabocha squash come to room temp. Toss squash with 2 tbsp olive oil, 2 tbsp vadouvan spice blend, 1 tbsp dark brown sugar, and 1 tsp kosher salt. Lay on baking tray in as much of a single layer as possible, and cook in the oven at 400 degrees for 10 minutes. Squash should be tender, but not mushy. Set aside. Cover after it has come to room temperature. 

[ ] AM: saute lamb merguez. 

Over medium heat in a medium size skillet, cook sliced celery and diced onions until translucent. Turn heat to high. After 30 seconds on high, add lamb merguez chunks and stir until celery and onions well combined and merguez is seared, about 1 minute. Turn heat down to medium, and add 2 tbsp vadouvan spice blend, 1 tbsp dark brown sugar, and 1 tsp kosher salt. Stir well. Stir frequently until merguez is cooked through, for about 5-7 minutes. After it has come to room temp, cover and place mixture in fridge.

[ ] Bake close to serving time. 

In a 9x12 baking dish, combine merguez, squash, bread cubes, and 2 cups of stock well. Bread cubes should be just soggy. If there are still dry bread cubes, drizzle in a bit more stock. 

Bake at 350 for 35 minutes, until moisture in bread cubes has dried out. The top of the stuffing should be lightly browned. 

Get the full recipe.