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Savory Butternut Squash Dressing

Yield: 8 (1/2 -cup) servings plus leftovers
Prep 50 mins Cook 45 mins Bake 350°F 50 mins Cool 10 mins
Savory Butternut Squash Dressing
Ingredients
  • 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
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)
  • 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,
  • Trans fatty acid (g) 0,
  • 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 (g) 48,
  • Cobalamin (Vit. B12) (g) 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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