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

1. In Dutch oven melt 1 tablespoon of the butter over medium heat.
2. Add shallots.
3. Cook 1 minute.
4. Add fresh cranberries; cook for 1 minute more.
5. Add 2 cups chicken stock, the rice, and 1 teaspoon kosher salt.
6. Bring to boiling; reduce heat.
7. Simmer, covered, for 45 minutes.
8. Drain.
9. Heat oven to 350 degrees F. Return Dutch oven to medium heat.
10. Add remaining butter, squash, and thyme.
11. Cook and stir 2 minutes.
12. Add onion and celery.
13. Cook and stir 3 minutes more.
14. Sprinkle salt and pepper; set aside.
15. In bowl whisk together half-and-half, eggs, and 1-1/2 cups stock.
16. Stir in cooked rice, squash, dried cranberries, sage, and bread cubes.
17. Transfer to shallow 3-quart casserole dish.
18. Bake, covered, for 20 minutes.
19. Uncover; bake for 30 minutes more or until golden.
20. 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)