Winter Squash and Brown Bread Stuffing


Old-fashion brown bread adds a hint of sweetness to this butternut squash stuffing. It pairs perfectly with any Thanksgiving roast turkey.

Winter Squash and Brown Bread Stuffing
Photo: Edmund Barr
Prep Time:
35 mins
Bake Time:
45 mins
Total Time:
1 hrs 20 mins


  • 7 cup honey wheat bread cut into 1/2-inch cubes (7 to 9 slices)

  • 1 16 ounce can brown bread with raisins, cut into 1/2-inch cubes (5 cups)

  • 6 tablespoon butter or margarine

  • 4 cup peeled and seeded winter squash, cut into 3/4-inch cubes, such as butternut or acorn squash

  • 1 ½ cup coarsely chopped celery with tops

  • 1 large red onion, cut into thin wedges

  • 2 ¼ - 2 ¾ cup chicken broth

  • ¼ cup snipped fresh sage or 2 tsp. dried sage, crushed

  • 2 tablespoon snipped fresh Italian parsley

  • 1 teaspoon ground nutmeg

  • ½ teaspoon salt

  • ½ teaspoon freshly ground black pepper

  • Fresh sage sprigs (optional)


  1. Preheat oven to 325 degrees F. Spread wheat bread cubes and brown bread cubes in 2 shallow baking pans. Melt 4 tablespoons of the butter and drizzle evenly over bread cubes; toss to coat. Bake, uncovered, for 15 to 20 minutes or until lightly toasted, stirring once. Transfer to a very large mixing bowl.

  2. In a very large skillet melt remaining 2 tablespoons butter over medium heat. Add squash. Cook, uncovered, 5 minutes, stirring occasionally. Add celery and onion; cover and cook 10 minutes more. Stir in 1/4 cup of the chicken broth. Cover and cook 5 minutes more or until squash is just tender, stirring occasionally. Remove from heat. Stir in sage, parsley, nutmeg, salt, and pepper.

  3. Add squash mixture to bread in bowl. Add 2 cups of the remaining broth; toss lightly to coat. Add enough additional broth to make a stuffing of desired moistness.

  4. Transfer stuffing mixture to a greased 3-quart casserole. Bake, covered, for 30 minutes. Uncover and bake 15 to 20 minutes more or until stuffing is heated through. Top with fresh sage sprigs, if desired.

  5. Makes 10 to 12 servings

Nutrition Facts (per serving)

261 Calories
9g Fat
41g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 261
% Daily Value *
Total Fat 9g 12%
Saturated Fat 5g 25%
Cholesterol 20mg 7%
Sodium 823mg 36%
Total Carbohydrate 41g 15%
Total Sugars 16g
Protein 6g
Vitamin C 12.4mg 62%
Calcium 60.6mg 5%
Iron 1.3mg 7%
Potassium 301mg 6%
Folate, total 36.3mcg
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.

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