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- 2 tablespoons 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 pound butternut squash, peeled, seeded and cut in 1/2-inch cubes
- 1 tablespoon 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 tablespoon finely chopped fresh sage
- 8 cups dried sourdough bread cubes
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
- Prepare up to 2 days in advance; cover and refrigerate. Reheat, covered, in a 350 degree F. oven, for 50 minutes.
- cal. (kcal) 149,
- Fat, total (g) 5,
- chol. (mg) 79,
- sat. fat (g) 2,
- carb. (g) 21,
- Monosaturated fat (g) 1,
- Polyunsaturated fat (g) 1,
- fiber (g) 2,
- sugar (g) 4,
- pro. (g) 6,
- vit. A (IU) 2672,
- vit. C (mg) 6,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 48,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 426,
- Potassium (mg) 197,
- calcium (mg) 50,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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