Savory Butternut Squash Stuffing

"This stuffing from Better Homes and Gardens is moist from the eggs and cream and almost turns out like a bread pudding. You can make this ahead and reheat."
 
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Ready In:
1hr 40mins
Ingredients:
13
Serves:
8
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ingredients

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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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