Butternut Squash and Wild Mushroom Stuffing
Ingredients
-
2
tablespoons
olive oil
-
½
small
onion, finely diced
-
4
cups
cubed butternut squash
-
1
tablespoon
brown sugar
-
3-4
cups
mixed mushrooms, sliced if large
-
2
cloves
garlic, minced or grated
-
2
tablespoons
fresh sage
-
2
tablespoons
fresh oregano
-
1
tablespoon
fresh thyme
-
2
tablespoons
balsamic vinegar
-
1
teaspoon
salt
-
to taste
pepper
-
8
tablespoons
butter
-
3½-4
cups
low sodium chicken or turkey broth
-
3
eggs
-
12
cups
cubed day old sourdough bread (about 1 loaf)
-
1
cup
Asiago cheese, grated
Instructions
- Preheat the oven to 375°F and lightly grease a 9x13 inch baking dish.
- In a large skillet, heat olive oil and sauté onion, butternut squash, and brown sugar until softened.
- Add mushrooms and cook until the squash is fork-tender and mushrooms are caramelized.
- Stir in garlic, sage, oregano, and thyme, then add balsamic vinegar, salt, and pepper.
- Remove from heat and mix in butter, allowing it to cool slightly.
- In a large mixing bowl, whisk together chicken broth and eggs, then add bread and Asiago cheese.
- Gently combine the butternut squash/mushroom mixture with the bread cubes.
- Pour the mixture into the prepared baking dish, cover with foil, and bake for 35-40 minutes.
- Remove the foil and bake for an additional 10-15 minutes until golden on top.
- Serve warm.
Nutrition Facts (estimated)
Servings
8
Calories
813
Total fat
40g
Total carbohydrates
85g
Total protein
18g
Sodium
600mg
Cholesterol
150mg
You might also like