Butternut Squash-Mushroom Stuffing

Total Time:
1 hr 30 min
15 min
1 hr 15 min

8 to 10 servings

  • 1 stick unsalted butter, plus more for the baking dish
  • 4 cups sliced mixed mushrooms (such as cremini, shiitake, oyster and/or button)
  • Kosher salt and freshly ground pepper
  • 4 cups chopped peeled butternut squash (about 3/4-inch cubes)
  • 2 cups chopped frozen collard greens (or 4 cups chopped fresh collards)
  • 1 onion, finely chopped
  • 5 stalks celery, finely chopped
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • 3 1/2 cups low-sodium chicken or turkey broth
  • 2 large eggs
  • 1/2 cup chopped fresh parsley
  • 12 cups 1/2 -inch stale whole-grain bread cubes (about 1 1/4 pounds)
  • 2 tablespoons fat from the turkey drippings (or butter)
  • Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 2 tablespoons butter in a large heavy-bottomed pot over medium heat. Add the mushrooms and cook, stirring occasionally, until all the moisture evaporates and the mushrooms start browning, about 7 minutes. Season with salt and pepper. Remove the mushrooms to a plate.

  • Melt the remaining 6 tablespoons butter in the pot, then add the squash, collards, onion, celery, sage, thyme, 1 1/4 teaspoons salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 10 minutes. Add the broth and bring to a boil, then remove from the heat.

  • Whisk the eggs and parsley in a large bowl. Add the bread, mushrooms and vegetable-broth mixture and stir until combined. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter).

  • Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.

  • Photograph by Ryan Dausch

You can assemble this stuffing the day before - keep in the fridge until baking.

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    Double Stuffed Butternut Squash

    Recipe courtesy of Rachael Ray