Winter Squash and Brown Bread Stuffing
Recipe from
Better Homes and Gardens
Old-fashion brown bread adds a hint of sweetness to this butternut squash stuffing. It pairs perfectly with any Thanksgiving roast turkey.
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-oz. canbrown bread with raisins, cut into 1/2-inch cubes (5 cups)see savings
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6 Tbsp.butter or margarinesee savings
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4 cupspeeled and seeded winter squash, cut into 3/4-inch cubes, such as butternut or acorn squashsee 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 tsp. dried sage, crushedsee savings
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2 Tbsp.snipped fresh Italian parsleysee savings
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1 tsp.ground nutmegsee savings
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1/2 tsp.saltsee savings
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1/2 tsp.freshly ground black peppersee savings
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Fresh sage sprigs (optional)see savings
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Directions
1.
Preheat oven to 325 degrees F. Spread wheat bread cubes and brown bread cubes in 2 shallow baking pans. Melt 4 tablespoons of the butter and drizzle evenly over bread cubes; toss to coat. Bake, uncovered, for 15 to 20 minutes or until lightly toasted, stirring once. Transfer to a very large mixing bowl.
2.
In a very large skillet melt remaining 2 tablespoons butter over medium heat. Add squash. Cook, uncovered, 5 minutes, stirring occasionally. Add celery and onion; cover and cook 10 minutes more. Stir in 1/4 cup of the chicken broth. Cover and cook 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. Bake, covered, for 30 minutes. Uncover and bake 15 to 20 minutes more or until stuffing is heated through. Top with fresh sage sprigs, if desired.
5.
Makes 10 to 12 servings
Nutrition information
Per serving: Calories 261, Total Fat 9 g, Saturated Fat 5 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 1 g, Cholesterol 20 mg, Sodium 823 mg, Carbohydrate 41 g, Total Sugar 16 g, Fiber 3 g, Protein 6 g. Daily Values: Vitamin A 0%, Vitamin C 21%, Calcium 6%, Iron 7%.
Percent Daily Values are based on a 2,000 calorie diet
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