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.
Photo: Randy Mayor; Styling: Lindsey Lower
Yield: Serves 12
More From Cooking Light
Amount per serving
- Calories: 154
- Fat: 4.3g
- Saturated fat: 1g
- Sodium: 308mg
- 1 1/2 cups unsalted chicken stock
- 2 eggs
- 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
- Cooking spray
- 1. Combine chicken stock and eggs. Add toasted sourdough bread cubes.
- 2. 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.
- 3. Bake stuffing at 350° for 45 minutes in an 11 x 7-inch baking dish coated with cooking spray.
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