Savory Butternut Squash Dressing
- 2 tablespoons butter
- 2 shallots, finely chopped
- 1 cup fresh cranberries
- 2 cups chicken stock or 2 cups reduced-sodium chicken broth
- 12 cup uncooked wild rice, rinsed
- 1 lb butternut squash, peeled, seeded and cut in 1/2-inch cubes
- 1 tablespoon finely chopped fresh thyme
- 1 medium onion, finely chopped
- 3 stalks celery, chopped
- 1 12 cups half-and-half or 1 12 cups light cream
- 8 eggs
- 1 12 cups turkey or 1 12 cups chicken stock or 1 12 cups reduced-sodium broth
- 34 cup dried cranberries
- 1 tablespoon finely chopped fresh sage
- 8 cups dried sourdough bread cubes
- In Dutch oven melt 1 tablespoon of the butter over medium heat.
- Add shallots.
- Cook 1 minute.
- Add fresh cranberries; cook for 1 minute more.
- Add 2 cups chicken stock, the rice, and 1 teaspoon kosher salt.
- Bring to boiling; reduce heat.
- Simmer, covered, for 45 minutes.
- Drain.
- Heat oven to 350 degrees F. Return Dutch oven to medium heat.
- Add remaining butter, squash, and thyme.
- Cook and stir 2 minutes.
- Add onion and celery.
- Cook and stir 3 minutes more.
- Sprinkle salt and pepper; set aside.
- In bowl whisk together half-and-half, eggs, and 1-1/2 cups stock.
- Stir in cooked rice, squash, dried cranberries, sage, and bread cubes.
- Transfer to shallow 3-quart casserole dish.
- Bake, covered, for 20 minutes.
- Uncover; bake for 30 minutes more or until golden.
- 8 (1/2-cup) servings plus leftovers.
butter, shallots, fresh cranberries, chicken, wild rice, butternut squash, thyme, onion, stalks celery, light cream, eggs, turkey, cranberries, fresh sage, bread cubes
Taken from www.food.com/recipe/savory-butternut-squash-dressing-470845 (may not work)