Butternut Squash and Mushroom Stuffing
Filled with hearty fall vegetables and fresh herbs this butternut squash and mushroom stuffing is a delicious Thanksgiving side dish. My recipe for Butternut Squash and Mushroom Stuffing is sure to become a treasured part of your Thanksgiving table.
Equipment
- 1 Large Skillet
- 1 8x11 in baking dish
Ingredients
- 2 tbsp olive oil
- 1 onion diced
- 4 cups butternut squash diced
- 8 oz cremini mushrooms sliced
- 3 cloves garlic minced
- 2 tbsp fresh sage chopped
- 2 tbsp fresh rosemary chopped
- 2 tbsp fresh thyme
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 4 tbsp salted butter
- 1 16 oz loaf sourdough bread, cubed about 8 cups
- 3½ cups chicken or turkey broth
- 2 large eggs
Instructions
- Preheat the oven to 375℉. Heat the olive oil in a large skillet over medium heat. Add the onion and butternut squash and cook for 5 minutes or until the onions are transluscent. Add in the garlic and sliced mushrooms and cook until the mushrooms have softened. Stir in the sage, thyme, rosemary, salt and pepper and cook for an additional 1-2 minutes or until the herbs are fragrant. Add in the butter and cook until melted. Remove the pan from the heat and set aside.
- In a small bowl whisk together the broth and eggs. In a large bowl add the sourdough bread and poor the broth mixture over the bread.Add the sourdough bread and cooked vegetables to an 8x11 inch baking dish and toss to combine. Pour the broth over the stuffing mixture.
- Cover with aluminum foil and transfer to the oven. Bake for 35 minutes, remove the foil and bake for an additional 15 minutes or until the top is lightly crisp and golden. Allow to cool for 10 minutes before serving.
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