“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.”
READY IN:
1hr 40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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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