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.
I made this as test run on possible Thanksgiving dishes. I found it to be a good solid recipe, but a little on the bland side. I'd probably add garlic powder and celery salt if I served it on Thanksgiving day. I did like the combination of butternut squash and sage. You can read my full review at Taking On Magazines: http://bit.ly/1bc2bIH.
So I'm on the quest for a new Thanksgiving stuffing recipe and this month's CL had a section with numerous variations. This was really good. I opted to change out the sage with rosemary. While roasting the squash, I added large hunks of garlic (after roasting remove from pan, chop and add back to the squash again) and seasoned the squash with pepper, salt, fresh rosemary, and a little allspice. If I made this for guests, I'd double the squash, double the onion, double the bacon and definitely add more broth and some pats of butter on the top before putting it in the oven. Good flavors here.
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