Recipes and Cooking Savory Butternut Squash Dressing 3.8 (8) Add your rating & review This bread pudding-like stuffing, which you can make ahead, stays moist from the eggs and cream. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 1, 2009 Print Rate It Share Share Tweet Pin Email Photo: Reed Davis Prep Time: 50 mins Cook Time: 45 mins Bake Time: 50 mins Cool Time: 10 mins Total Time: 2 hrs 35 mins Yield: 8 (1/2 -cup) servings plus leftovers Jump to Nutrition Facts Ingredients 2 tablespoon butter 2 shallots, finely chopped 1 cup fresh cranberries 2 cup chicken stock or reduced-sodium chicken broth ½ 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 ½ cup half-and-half or light cream 8 eggs 1 ½ cup turkey or chicken stock or reduced-sodium broth ¾ cup dried cranberries 1 tablespoon finely chopped fresh sage 8 cup dried sourdough bread cubes Directions 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. 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. 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 Tips Prepare up to 2 days in advance; cover and refrigerate. Reheat, covered, in a 350 degree F. oven, for 50 minutes. Rate it Print Nutrition Facts (per serving) 149 Calories 5g Fat 21g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 149 % Daily Value * Total Fat 5g 6% Saturated Fat 2g 10% Cholesterol 79mg 26% Sodium 426mg 19% Total Carbohydrate 21g 8% Total Sugars 4g Protein 6g Vitamin C 6.5mg 33% Calcium 50.5mg 4% Iron 1.3mg 7% Potassium 197mg 4% Folate, total 48.4mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.