Squash and cranberry stuffing with sage butter

Squash and cranberry stuffing with sage butter

Based on 14 ratings
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Devan Grimsrud

Devan Grimsrud

Food Editor at Kitchen Stories

www.instagram.com/devan.grimsrud/
"Stuffing was once my least favorite Thanksgiving side dish. Hold your gasps, it was simply because I was so picky that I had never even tried it. When I finally took a bite of my grandma's stuffing, I felt sad—sad I had missed out on it for all those years. In other words, stuffing is amazing and I always make extra because it might just taste better the next day. If you want to make it ahead, assemble the stuffing the day before you plan to bake it and cover with greased aluminum foil before chilling in the fridge. If you find it’s a bit too dry, add a bit of warm stock or drizzle with some melted butter before serving. To reheat, simply fry the stuffing in a frying pan with some butter and a slash of stock until hot all the way through and a little crispy. You can also reheat it in an oven at 350°F, just start with it covered until it's warmed through, then uncover and let crisp up on top."
Difficulty
Easy 👌
Preparation
50 min
Baking
85 min
Resting
10 min

Ingredients

2Servings
MetricImperial
68 g
butternut squash (diced)
47 g
dried cranberries
4
sage leaves
45 g
unsalted butter
24 g
walnuts
⅝ stalks
celery
¼
onion
136 g
sourdough bread
6 g
parsley
24 ml
white wine
⅝
eggs
143 ml
vegetable broth
salt
pepper
unsalted butter (for greasing)

Utensils

2 ovens, baking sheet, cutting board, knife, frying pan (large), bowl (large), whisk, baking dish (9x13 in.), aluminum foil, saucepan

Nutrition per serving

Cal540
Fat33 g
Protein9 g
Carb50 g

  • Step 1/6

    Preheat oven to 300°F/150°C. Add walnuts to a baking sheet and toast in oven for approx. 5 min. Meanwhile, dice celery stalks and onion. Cube sourdough bread. Remove walnuts from the oven and transfer from baking sheet to cutting board to cool.
    • 24 g walnuts
    • ⅝ stalks celery
    • ¼ onion
    • 136 g sourdough bread
    • oven
    • baking sheet
    • cutting board
    • knife

    Preheat oven to 300°F/150°C. Add walnuts to a baking sheet and toast in oven for approx. 5 min. Meanwhile, dice celery stalks and onion. Cube sourdough bread. Remove walnuts from the oven and transfer from baking sheet to cutting board to cool.

  • Step 2/6

    Transfer bread cubes to the same baking sheet and bake for approx. 25 min. While the bread toasts, roughly chop the toasted walnuts. Finely chop half the sage leaves and the parsley.
    • 2 sage leaves
    • 6 g parsley

    Transfer bread cubes to the same baking sheet and bake for approx. 25 min. While the bread toasts, roughly chop the toasted walnuts. Finely chop half the sage leaves and the parsley.

  • Step 3/6

    Add three-quarters of the butter to a large frying pan and melt over medium heat. Add chopped onion, celery, and diced butternut squash. Season with salt and pepper and cook for approx. 8 min., or until tender. Add chopped walnuts, dried cranberries, white wine, chopped sage leaves, and parsley. Stir to combine, remove from heat, and set aside.
    • ⅓ stalks unsalted butter
    • 68 g butternut squash (diced)
    • 47 g dried cranberries
    • 24 ml white wine
    • salt
    • pepper
    • frying pan (large)

    Add three-quarters of the butter to a large frying pan and melt over medium heat. Add chopped onion, celery, and diced butternut squash. Season with salt and pepper and cook for approx. 8 min., or until tender. Add chopped walnuts, dried cranberries, white wine, chopped sage leaves, and parsley. Stir to combine, remove from heat, and set aside.

  • Step 4/6

    Preheat the oven to 350°F/175°C. Add eggs and half of the vegetable stock to a large bowl and whisk to combine. Add toasted bread and stir to coat, then add butternut squash mixture and mix thoroughly. Season with salt and pepper. Add remaining vegetable stock, toss, and let sit for approx. 10 min.
    • ⅝ eggs
    • 143 ml vegetable broth
    • salt
    • pepper
    • oven
    • bowl (large)
    • whisk

    Preheat the oven to 350°F/175°C. Add eggs and half of the vegetable stock to a large bowl and whisk to combine. Add toasted bread and stir to coat, then add butternut squash mixture and mix thoroughly. Season with salt and pepper. Add remaining vegetable stock, toss, and let sit for approx. 10 min.

  • Step 5/6

    Grease a large, deep baking dish with butter. Butter a piece of aluminum foil big enough to cover the baking dish. Add stuffing to the greased baking dish and cover with the aluminum foil, butter side-down. Bake at 350°F/175°C for approx. 40 min.
    • unsalted butter (for greasing)
    • baking dish (9x13 in.)
    • aluminum foil

    Grease a large, deep baking dish with butter. Butter a piece of aluminum foil big enough to cover the baking dish. Add stuffing to the greased baking dish and cover with the aluminum foil, butter side-down. Bake at 350°F/175°C for approx. 40 min.

  • Step 6/6

    Meanwhile, add remaining butter to a saucepan and cook until browned and nutty. Add remaining sage leaves and fry until fragrant, then remove from heat. Uncover stuffing and continue baking at 425°F/220°C for approx. 15 min., or until browned and crisp on top. Spoon brown butter and sage leaves over the top immediately before serving. Enjoy!
    • ⅛ stalk unsalted butter
    • 2 sage leaves
    • saucepan

    Meanwhile, add remaining butter to a saucepan and cook until browned and nutty. Add remaining sage leaves and fry until fragrant, then remove from heat. Uncover stuffing and continue baking at 425°F/220°C for approx. 15 min., or until browned and crisp on top. Spoon brown butter and sage leaves over the top immediately before serving. Enjoy!

  • Enjoy your meal!

    Squash and cranberry stuffing with sage butter

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