Guests will adore this autumn-inspired Butternut-Bacon Stuffing, filled with diced butternut squash and flecks of crispy bacon.
1 1/2 cups unsalted chicken stock
12 ounces toasted sourdough bread cubes
3 cups diced peeled butternut squash
2 tablespoons olive oil
1/4 teaspoon kosher salt
1/4 teaspoon pepper
3 chopped bacon slices
1 cup chopped onion
2 tablespoons chopped sage
How to Make It
Combine chicken stock and eggs. Add toasted sourdough bread cubes.
Combine squash, olive oil, kosher salt, and pepper on a baking sheet. Bake at 400° for 15 minutes. Reduce heat to 350°. Cook chopped bacon over medium heat until crisp; remove from pan. Add onion to drippings; sauté until tender. Stir squash, onion, bacon, and sage into bread mixture.
Bake stuffing at 350° for 45 minutes in an 11 x 7-inch baking dish coated with cooking spray.