Winter Squash and Brown Bread Stuffing
Old-fashion brown bread adds a hint of sweetness to this butternut squash stuffing. It pairs perfectly with any Thanksgiving roast turkey.
Prep Time:
35 mins
Total Time:
1 hr 20 mins
Servings:
Makes 10 to 12 servings
Ingredients
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7 cups honey wheat bread cut into 1/2-inch cubes (7 to 9 slices)
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1 16-oz. can brown bread with raisins, cut into 1/2-inch cubes (5 cups)
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6 Tbsp. butter or margarine
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4 cups peeled and seeded winter squash, cut into 3/4-inch cubes, such as butternut or acorn squash
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1 1/2 cups coarsely chopped celery with tops
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1 large red onion, cut into thin wedges
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2-1/4 to 2-3/4 cups chicken broth
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1/4 cup snipped fresh sage or 2 tsp. dried sage, crushed
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2 Tbsp. snipped fresh Italian parsley
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1 tsp. ground nutmeg
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1/2 tsp. salt
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1/2 tsp. freshly ground black pepper
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Fresh sage sprigs (optional)
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
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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