Butternut Squash-Mushroom Stuffing Recipe

Name: Butternut Squash-Mushroom Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick unsalted butter, plus more for the baking dish; 4 cups sliced mixed mushrooms (such as cremini, shiitake, oyster and/or button); Kosher salt and freshly ground pepper; 4 cups chopped peeled butternut squash (about 3/4-inch cubes); 2 cups chopped frozen collard greens (or 4 cups chopped fresh collards); 1 onion, finely chopped; 5 stalks celery, finely chopped; 1 tablespoon chopped fresh sage; 1 tablespoon chopped fresh thyme; 3 1/2 cups low-sodium chicken or turkey broth; 2 large eggs; 1/2 cup chopped fresh parsley; ½ cups 1/2 -inch stale whole-grain bread cubes (about 1 1/4 pounds); 2 tablespoons fat from the turkey drippings (or butter)

Servings: persons

1 stick unsalted butter, plus more for the baking dish
4 cups sliced mixed mushrooms (such as cremini, shiitake, oyster and/or button)
Kosher salt and freshly ground pepper
4 cups chopped peeled butternut squash (about 3/4-inch cubes)
2 cups chopped frozen collard greens (or 4 cups chopped fresh collards)
1 onion, finely chopped
5 stalks celery, finely chopped
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
3 1/2 cups low-sodium chicken or turkey broth
2 large eggs
1/2 cup chopped fresh parsley
½ cups 1/2 -inch stale whole-grain bread cubes (about 1 1/4 pounds)
2 tablespoons fat from the turkey drippings (or butter)

1
Preheat the oven to 375 degrees F and butter a 3-quart baking dish.
2
Melt 2 tablespoons butter in a large heavy-bottomed pot over medium heat.
3
Add the mushrooms and cook, stirring occasionally, until all the moisture evaporates and the mushrooms start browning, about 7 minutes.
4
Season with salt and pepper.
5
Remove the mushrooms to a plate.
6
Melt the remaining 6 tablespoons butter in the pot, then add the squash, collards, onion, celery, sage, thyme, 1 1/4 teaspoons salt and a few grinds of pepper.
7
Cook, stirring, until the vegetables are tender, about 10 minutes.
8
Add the broth and bring to a boil, then remove from the heat.
9
Whisk the eggs and parsley in a large bowl.
10
Add the bread, mushrooms and vegetable-broth mixture and stir until combined.
11
Transfer to the prepared baking dish.
12
Drizzle with the turkey drippings (or dot with butter).
13
Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.
14
Photograph by Ryan Dausch

2360

kcal

Calories

221

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 stick unsalted butter, plus more for the baking dish, 4 cups sliced mixed mushrooms (such as cremini, shiitake, oyster and/or button), Kosher salt and freshly ground pepper, 4 cups chopped peeled butternut squash (about 3/4-inch cubes), and more.

Yes, Butternut Squash-Mushroom Stuffing falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash-Mushroom Stuffing

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