Savory Butternut Squash Stuffing

• 2 tablespoons butter
• 2 shallots, chopped
• 2 cups chicken stock
• 12 cup uncooked wild rice, rinsed
• 1 12 lbs butternut squash, peeled, seeded and cut in 1/2 inch cubes
• 1 tablespoon chopped fresh thyme
• 3 stalks celery, chopped
• 1 12 cups half-and-half
• 8 eggs
• 1 12 cups chicken stock
• 1 tablespoon chopped fresh sage
• 8 cups sourdough bread cubes
• kosher salt

1. Melt 1 tablespoon of the butter ina Dutch oven.
2. Add the shallots and cook for 2 minutes.
3. Add 2 cups chicken stock, rice and 1 teaspoon kosher salt.
4. Boil, reduce heat, and simmer for 45 minutes uncovered before draining.
5. Heat oven to 350 and return the Dutch oven to the heat.
6. Add remaining butter, squash and thyme.
7. Cook 2 minutes.
8. Add onion and celery.
9. Cook for 3 minutes more.
10. Salt and pepper the squash before setting it aside.
11. In a bowl whisk together the half and half, eggs and 1 1/2 cups of stock.
12. Stir in the rice, squash, sage and bread.
13. Transfer to a casserole dish and bake (covered) for 20 minutes.
14. Bake uncovered for 30 minutes more or until golden.

butter, shallots, chicken stock, wild rice, butternut squash, thyme, stalks celery, eggs, chicken stock, fresh sage, bread cubes, kosher salt

Taken from www.food.com/recipe/savory-butternut-squash-stuffing-396926 (may not work)