Brown Bread Stuffing
Recipe from
Better Homes and Gardens
Boston brown bread, sweetened with molasses and full of raisins, was once used often as a base for tea sandwiches. In this stuffing recipe, it's paired up with butternut squash.
Servings:
Makes 10 to 12 servings.
Prep Time:
35 mins
Total Time:
1 hr 20 mins
Ingredients
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7 cupshoney wheat bread cut into 1/2-inch cubes (7 to 9 slices)see savings
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1 16-ounce canbrown bread with raisins, cut into 1/2-inch cubes (5 cups)see savings
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6 tablespoonsbuttersee savings
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4 cupspeeled and seeded winter squash, such as butternut or acorn squash, cut into 3/4-inch cubes,see savings
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1-1/2 cupscoarsely chopped celery with topssee savings
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1 largered onion, cut into thin wedgessee savings
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2-1/4 to 2 3/4 cupschicken brothsee savings
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1/4 cupsnipped fresh sage or 2 teaspoons dried sage, crushedsee savings
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2 tablespoonssnipped fresh Italian parsleysee savings
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1 teaspoonground nutmegsee savings
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1/2 teaspoonsaltsee savings
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1/2 teaspoonfreshly ground black peppersee savings
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Fresh sage sprigs (optional)see savings
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Directions
1.
Spread bread cubes in two shallow baking pans. Melt 4 tablespoons of the butter and drizzle evenly over bread cubes; toss to coat. Bake, uncovered, in a 325 degrees F oven for 15 to 20 minutes or until lightly toasted, stirring once. Transfer to a very large bowl.
2.
In a 12-inch skillet, melt the remaining 2 tablespoons butter over medium heat. Add squash. Cook, uncovered, for 5 minutes, stirring occasionally. Add celery and onion; cook, covered, 10 minutes more. Stir in 1/4 cup of the chicken broth. Cook, covered, 5 minutes more or until squash is just tender, stirring occasionally. Remove from heat. Stir in sage, parsley, nutmeg, salt, and pepper.
3.
Add squash mixture to bread in bowl. Add 2 cups of the remaining broth; toss lightly to coat. Add enough additional broth to make a stuffing of desired moistness.
4.
Transfer stuffing mixture to a greased 3-quart casserole. Cover and bake in a 325 degrees F oven for 30 minutes. Uncover and bake 15 to 20 minutes more or until stuffing is heated through. If desired, top with fresh sage sprigs. Makes 10 to 12 servings.
5.
Make-Ahead Tip: Toast bread cubes and place in an airtight container at room temperature for up to 2 days.
Nutrition information
Per serving: Calories 254, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 19 mg, Sodium 806 mg, Carbohydrate 40 g, Fiber 4 g, Protein 6 g. Daily Values: Vitamin A 0%, Vitamin C 14%, Calcium 5%, Iron 6%. Percent Daily Values are based on a 2,000 calorie diet.
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