Savory Butternut Squash Stuffing
- Ready In:
- 1hr 40mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 2 tablespoons butter
- 2 shallots, chopped
- 2 cups chicken stock
- 1⁄2 cup uncooked wild rice, rinsed
- 1 1⁄2 lbs butternut squash, peeled, seeded and cut in 1/2 inch cubes
- 1 tablespoon chopped fresh thyme
- 3 stalks celery, chopped
- 1 1⁄2 cups half-and-half
- 8 eggs
- 1 1⁄2 cups chicken stock
- 1 tablespoon chopped fresh sage
- 8 cups sourdough bread cubes
- kosher salt
directions
- Melt 1 tablespoon of the butter ina Dutch oven. Add the shallots and cook for 2 minutes. Add 2 cups chicken stock, rice and 1 teaspoon kosher salt. Boil, reduce heat, and simmer for 45 minutes uncovered before draining.
- Heat oven to 350 and return the Dutch oven to the heat. Add remaining butter, squash and thyme. Cook 2 minutes. Add onion and celery. Cook for 3 minutes more. Salt and pepper the squash before setting it aside.
- In a bowl whisk together the half and half, eggs and 1 1/2 cups of stock. Stir in the rice, squash, sage and bread. Transfer to a casserole dish and bake (covered) for 20 minutes. Bake uncovered for 30 minutes more or until golden.
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