• 8 Ratings

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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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Instructions Checklist
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  • 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; 5 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 79 mg cholesterol; 426 mg sodium. 197 mg potassium; 21 g carbohydrates; 2 g fiber; 4 g sugar; 6 g protein; 0 g trans fatty acid; 2672 IU vitamin a; 6 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 48 mcg folate; 0 mcg vitamin b12; 50 mg calcium; 1 mg iron;

Reviews

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