Savory Butternut Squash Stuffing Recipe

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Ingredients:

Serving

2 tbsp butter
2 shallots, chopped
2 cups chicken stock
1/2 cup uncooked wild rice, rinsed
1 1/2 lbs butternut squash, peeled, seeded and cut in 1/2 inch cubes
1 tbsp chopped fresh thyme
3 stalks celery, chopped
1 1/2 cups half-and-half
8 eggs
1 1/2 cups chicken stock
1 tbsp chopped fresh sage
8 cups sourdough bread cubes
kosher salt

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	975.8 Kcal (4085 kJ)
Calories from fat	167.97 Kcal
		% Daily Value*
Total Fat	18.66g	29%
Cholesterol	191.25mg	64%
Sodium	1471.46mg	61%
Potassium	1002.2mg	21%
Total Carbs	164.4g	55%
Sugars	13.58g	54%
Dietary Fiber	8g	32%
Protein	41.47g	83%
Vitamin C	21.8mg	36%
Vitamin A	0.9mg	30%
Iron	12.1mg	67%
Calcium	247.4mg	25%

Amount Per 100 g
Calories	167.15 Kcal (700 kJ)
Calories from fat	28.77 Kcal
		% Daily Value*
Total Fat	3.2g	29%
Cholesterol	32.76mg	64%
Sodium	252.05mg	61%
Potassium	171.67mg	21%
Total Carbs	28.16g	55%
Sugars	2.33g	54%
Dietary Fiber	1.37g	32%
Protein	7.1g	83%
Vitamin C	3.7mg	36%
Vitamin A	0.2mg	30%
Iron	2.1mg	67%
Calcium	42.4mg	25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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