Bread stuffing with butternut squash and mushrooms (side dish)

Votes: 1

How to Make - Butternut Squash and Mushroom Bread Stuffing (Side Dish)

Time: 1 hour 30 min.
Complexity: easily
Servings: 8 - 10

Nutritional value per serving:

Serving size: 1 of 14 servings
Calories 246, total fat 12 G., saturated fats 6 G., proteins 9 G., carbohydrates 28 G., fiber 5 G., cholesterol 50 mg, sodium 487 mg, sugar 5 G.

This healthier version of traditional American turkey bread stuffing is made with butternut squash, mushrooms, kale, and whole-grain bread. You can assemble it the night before, refrigerate it, and bake it just before serving. For a richer, more complex flavor, use several types of mushrooms, such as cremini (brown button mushrooms), shiitake, and oyster mushrooms. For a golden crust, place pats of butter on top of the bread stuffing, but it's even more delicious if you drizzle some rendered turkey baster fat instead.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

110g unsalted butter, plus extra for greasing the pan
4 cups mixed thinly sliced mushrooms (such as cremini, shiitake, oyster mushrooms, and/or button mushrooms)
4 cups peeled and cut into 2cm pieces butternut squash
2 cups chopped frozen kale (or 4 cups chopped fresh kale)
1 onion, finely chopped
5 stalks celery, finely chopped
1 tbsp chopped fresh sage
1 tbsp chopped fresh thyme
3 1/2 cups lightly salted chicken broth
2 large eggs
0.5 cup chopped fresh parsley
12 cups stale whole grain bread, cut into 1cm cubes (about 600g)
2 tablespoons turkey baster fat (or butter)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: whole grain bread, shiitake mushrooms, oyster mushrooms, champignon mushrooms, leafy cabbage, butternut squash, celery, sage, thyme

Cooking the dish according to the recipe:

Preheat oven to 190°C and grease a 3-quart baking dish.
In a large heavy-bottomed saucepan, melt 2 tablespoons of butter over medium heat. Add the mushrooms and cook, stirring occasionally, until all the liquid has evaporated and the mushrooms begin to brown, about 7 minutes. Season with salt and pepper to taste. Transfer the mushrooms to a plate.

Melt the remaining 6 tablespoons butter in a saucepan, then add the pumpkin, cabbage, onion, celery, sage, thyme, 1 1/4 teaspoons salt, and a few freshly ground black pepper. Cook, stirring, until the vegetables are tender, about 10 minutes.
Add the broth and bring to a boil, then remove from heat.
In a large bowl, combine the eggs and parsley. Add the bread, mushrooms, and vegetable mixture and toss to distribute evenly. Transfer to the prepared baking dish. Drizzle with the turkey baster (or scatter pats of butter over the mixture).
Cover the pan with foil and bake for 30 minutes, then remove the foil and bake until golden brown, another 30 minutes.

Culinary advice: You can assemble the bread filling the day before and refrigerate until ready to bake.

Categories:

recipe / Calorie content of prepared meals / Main courses / Side dishes / Food Network - recipes

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