Savory Butternut Squash Dressing

Submitted by Chef GreanEyes

"Better Homes and Gardens Magazine. Make Ahead Tip Prepare up to 2 days in advance; cover and refrigerate. Reheat, covered, in a 350 degree F. oven, for 50 minutes."

 

• Ready In: 1hr 35mins
• Ingredients: 15
• Yields: 1 dish
• Serves: 8

ingredients

• 2 tablespoons butter
• 2 shallots, finely chopped
• 1 cup fresh cranberries
• 2 cups chicken stock or 2 cups reduced-sodium chicken broth
• 1⁄2 cup uncooked wild rice, rinsed
• 1 lb butternut squash, peeled, seeded and cut in 1/2-inch cubes
• 1 tablespoon finely chopped fresh thyme
• 1 medium onion, finely chopped
• 3 stalks celery, chopped
• 1 1⁄2 cups half-and-half or 1 1/2 cups light cream
• 8 eggs
• 1 1⁄2 1 1/2 cups chicken stock or 1 1/2 cups reduced-sodium broth
• 3⁄4 cup dried cranberries
• 1 tablespoon finely chopped fresh sage
• 8 cups dried sourdough bread cubes

directions

1. In Dutch oven melt 1 tablespoon of the butter over medium heat. Add shallots. Cook 1 minute. Add fresh cranberries; cook for 1 minute more. Add 2 cups chicken stock, the rice, and 1 teaspoon kosher salt. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes. Drain.
2. Heat oven to 350 degrees F. Return Dutch oven to medium heat. Add remaining butter, squash, and thyme. Cook and stir 2 minutes. Add onion and celery. Cook and stir 3 minutes more. Sprinkle salt and pepper; set aside.
3. In bowl whisk together half-and-half, eggs, and 1-1/2 cups stock. Stir in cooked rice, squash, dried cranberries, sage, and bread cubes. Transfer to shallow 3-quart casserole dish. Bake, covered, for 20 minutes. Uncover; bake for 30 minutes more or until golden. 8 (1/2-cup) servings plus leftovers.