I’ve never been a big fan of stuffing. The seasonings and texture just didn’t appeal to me.
Then again, I had never made my own stuffing from scratch. And since I’ve already decided that I’m making a turkey this Thanksgiving, it seemed only fair to give stuffing another shot.
Somehow, this stuffing manages to be both sweet and savory all at once, and not nearly as mushy as your typical stuffing. We had it this weekend with some roast chicken (which is a whole other story), and I am happy to report that I loved it! I know what stuffing we’ll be serving with our turkey this Thanksgiving!
Butternut Squash & Apple Stuffing
1 loaf sourdough bread, cubed (about 9 c)
1 butternut squash, peeled and cut into ½” cubes (about 8 c)
1 c chopped onion
4 medium apples, diced
6 T olive oil
½ tsp salt
1 tsp pepper
1 T + 2 tsp cinnamon
2 tsp allspice
2 tsp nutmeg
2 tsp sugar
3 c vegetable stock
4 oz white cheddar cheese (I used goat cheddar)
Additional salt and pepper to taste
Preheat oven to 450F.
On a cookie sheet, bake the bread cubes at 450F for 8-10 minutes, until toasted and crisp.
Toss the squash with 1 T oil, ½ tsp salt, 1 tsp pepper and 2 tsp cinnamon. Roast at 450F for 18-20 minutes until soft and browned.
Decrease the oven temperature to 375F.
While the squash cooks, heat 5 T of oil over medium-low heat. When the oil is hot, add the onion and a pinch of salt. Cook until soft, about 3-4 minutes.
Add the apple and sugar to the onions and cook, stirring occasionally, until the apples and onions are caramelized, about 10-12 minutes. Low and slow is the way to go here!
In a large bowl, mix the bread, squash, onions and apples together.
Whisk together the eggs, stock, allspice, nutmeg and the rest of the cinnamon. Toss with the bread mixture. Bake in a large baking dish for 40 minutes at 375F, until the top is golden.
Grate the cheese over the stuffing and bake for an additional 8-10 minutes, until the cheese is melted and bubbly. Serve and enjoy!