Ingredients

• 2  Tbsp. butter
• 2  shallots, finely chopped
• 1  cup fresh cranberries
• 2  cups chicken stock or reduced-sodium chicken broth
• 1/2  cup uncooked wild rice, rinsed
• 1  1-1/2-lb. butternut squash, peeled, seeded and cut in 1/2-inch cubes
• 1  Tbsp. finely chopped fresh thyme
• 1  medium onion, finely chopped
• 3  stalks celery, chopped
• 1-1/2  cups half-and-half or light cream
• 8  eggs
• 1-1/2  cups turkey or chicken stock or reduced-sodium broth
• 3/4  cup dried cranberries
• 1  Tbsp. finely chopped fresh sage
• 8  cups dried sourdough bread cubes

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

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