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Savory Butternut Squash Dressing

This bread pudding-like stuffing, which you can make ahead, stays moist from the eggs and cream.

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3.5 by 14 people

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  • Makes: 8 (1/2 -cup) servings plus leftovers
  • Prep: 50 mins
  • Cook: 45 mins
  • Bake: 50 mins 350°F

Savory Butternut Squash Dressing

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

From the Test Kitchen

Prepare up to 2 days in advance; cover and refrigerate. Reheat, covered, in a 350 degree F. oven, for 50 minutes.

Nutrition Facts (Savory Butternut Squash Dressing)

  • Per serving:
  • 149 kcal cal.,
  • 5 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 79 mg chol.,
  • 426 mg sodium,
  • 21 g carb.,
  • 2 g fiber,
  • 4 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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