Ingredients
The following ingredients have 4 Servings
- 6 cups homemade croutons
- using a combination of peasant
- whole wheat
- and sourdough bread
- or 1 bag stuffing cubes
- such as sage and onion or traditional Pepperidge Farm brand
- 1-2 tablespoon Bell’s ground poultry seasoning
- 1 butternut squash
- around 1 pound of squash
- chopped the same size as breadcrumbs
- 2 tablespoons extra-virgin olive oil (EVOO)
- ½ teaspoon allspice
- ½ teaspoon nutmeg
- Salt and pepper
- 1 stick butter
- divided
- 5 to 6 ribs celery from the heart
- chopped (about 2 cups)
- 1 large onion
- chopped
- 2 large crisp apples
- such as Honeycrisp
- Braeburn
- or Macoun
- left unpeeled and diced
- 2 large fresh bay leaves
- 1/2 cup loosely packed herbs
- such as fresh parsley
- sage
- and thyme
- finely chopped
- 1 quart chicken or turkey stock
Instruction
- Preheat oven to 375°F
- If making your own breadcrumbs, dice half of the bread into ½ inch dice
- Place the other half of the bread in a food processor and process into large crumbs
- Spread bread over 2 large shallow baking pans and sprinkle with 1 tablespoon Bell’s ground poultry seasoning and bake in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through baking, until completely dry, about 25 minutes
- Transfer bread to a large bowl
- On a sheet tray, mix butternut squash with olive oil, allspice, nutmeg, and salt and pepper
- Roast until nice and crisp, around 10-15 minutes
- Melt 6 tablespoons butter in a large skillet over medium heat
- When butter foams, add the celery, onion, apples, bay, herbs, and salt and pepper, and cook to soften 10-12 minutes
- Add cubed bread and roasted squash, then season with 1 tablespoon Bell’s and moisten with stock; stir to absorb
- Butter a casserole dish with 1/2 tablespoon of the remaining butter and fill pan with stuffing
- Use the rest of the butter to dot top
- Roast the stuffing 30-40 minutes until crispy at the edges
