Squash-Shiitake Stuffing

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Level:
Easy

Directions
  • In a large deep skillet, saute 1 1/2 pounds quartered shiitake mushrooms in 2 tablespoons butter; remove from the skillet.

  • Season with salt and pepper and add 4 tablespoons butter, 3 chopped celery stalks, 1 tablespoon chopped sage, 8 sliced shallots, 2 minced garlic cloves and 1 diced peeled butternut squash; cook 5 minutes.

  • Pour in 1/2 cup apple cider; cook 3 minutes, then add 3 cups chicken broth. Simmer until step 5.

  • In a large bowl, mix 1/4 cup chopped parsley and the sauteed shiitakes.

  • Add to the bowl 8 cups toasted sourdough bread cubes and the hot broth mixture.

  • Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.

  • Photograph by Karl Juengel/Studio D


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