Rating: 4 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
  • 8 Ratings

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

Source: Better Homes and Gardens

Gallery

Credit: Reed Davis

Recipe Summary

cook:
45 mins
bake:
50 mins
cool:
10 mins
total:
2 hrs 35 mins
prep:
50 mins
Yield:
8 (1/2 -cup) servings plus leftovers
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

149 calories; fat 5g; cholesterol 79mg; saturated fat 2g; carbohydrates 21g; mono fat 1g; poly fat 1g; insoluble fiber 2g; sugars 4g; protein 6g; vitamin a 2672.5IU; vitamin c 6.5mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1.8mg; vitamin b6 0.1mg; folate 48.4mcg; vitamin b12 0.2mcg; sodium 426mg; potassium 197mg; calcium 50.5mg; iron 1.3mg.
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