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Can I just tell you how I feel about stuffing?
Like the full on honest truth?
I really don’t like it. Well, wait, I LOVE this recipe (of course I would never share anything that I don’t just love), but stuffing in general? Yeah, I really don’t like. Typically I find stuffing to be kind of just a filler for the Thanksgiving table. For me, there are SO many other delicious things to eat, why would I want to eat soggy bread that’s HEAVY on the onions??
It’s just not really my thing, but I know so many people enjoy stuffing, and you guys, this year I really just wanted to be normal, I wanted to enjoy it too. I wanted to make a stuffing I would LOVE, and one that the family would love too (they are not really stuffing people either…although I think maybe Kai likes it. Typical, he likes the bland food.).
SO. I decided a while ago that I was going to tackle stuffing this Thanksgiving. But not in the traditional way that I find so boring and too heavy on the onions for my taste. Nope, stuffing full of flavor and good, good things! A stuffing that in my mind is worthy enough to sit next to my turkey, my sweet taters and my roasted squash on the Thanksgiving table.
YES.
In general, this stuffing is pretty basic: carrots, onions, garlic, celery, butter, bread, broth, eggs. I didn’t really do anything crazy, I just caramelized some butternut squash and mushrooms, added some of my favorite herbs, reduced the onions (by a lot, so add more if you like onion), added in a little balsamic vinegar with the mushrooms and also just a little Asiago cheese…you know, for good measure.
Pretty simple stuff, but I added flavors and textures that I love, and in turn I can now say “I love stuffing”!!
Goal for the month = met – Score!
SIDE NOTE: I am typing this on my computer. You guys all know how I have a cat now, right? He’s a cute little black cat and if you follow me on snapchat then you see a whole lot of him. Anyway, he is the weirdest cat ever, as I type he literally watches the words going left to right following along intently with his eyes. He does this ALL THE TIME. At first it was cute, but now it has gotten just plain annoying, cause I can’t see what I’m typing. So now when he gets to this point I move him away from my screen…then he goes to his spot…AKA my lap. He’s the best!
SIDE NOTE 2: Asher just ran her loud mouth in here (literally), grabbed Snape (the cat) from my lap and went off, all the while going on about something. Then she came running back because she saw a spider. Now she will not shut it about the spider. I also can’t find the said spider…
UGH.
PS. She is also wearing a reindeer shirt today… Christmas is so coming. 🙂
SIDE NOTE 3: My house does seem to be infested with spiders at the moment and I have to say, it is totally grossing me out. I found FIVE spiders in a cup the other day. Eeww! Can spiders infest your house??? At our old house in Frisco there didn’t seem to be any bugs that could even live above 9000+ feet. We are at the same elevation here, so what’s up with the bug infestation, is it because there used to horses in here?
SIDE NOTE 4: Asher is now playing gymnastic with her Elsa doll from Frozen, every time Elsa does a move, she sings “Let it Go”. HELP…
Ok, back to this Butternut Squash and Wild Mushroom Stuffing. I truly love this casserole. It’s moist, buttery and actually full of great flavors and textures. You can prepare it in advance too, which is obviously a bonus come Thanksgiving Day!
Oh but question, are you a stuffing “in” the bird or “out” of the bird the person? I am totally an out of the bird stuffing person. Something about cooking it inside the bird weirds me out. Probably because the inside of the bird just weirds me out in general.
Anyone else with me there?
Butternut Squash and Wild Mushroom Stuffing.
Servings: 8 Servings
Calories Per Serving: 813 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Ingredients
- 2 tablespoons olive oil
- 1/2 small onion finely diced
- 4 cups cubed butternut squash
- 1 tablespoon brown sugar
- 3-4 cups mixed mushrooms sliced if large
- 2 cloves garlic minced or grated
- 2 tablespoons fresh sage
- 2 tablespoons fresh oregano
- 1 tablespoon fresh thyme
- 2 tablespoons balsamic vinegar
- 1 teaspoons salt + pepper
- 8 tablespoons ( 1stick) butter
- 3 1/2-4 cups low sodium chicken or turkey broth
- 3 eggs
- 12 cups cubed day old sourdough bread (about 1 loaf)
- 1 cup Asiago cheese grated
Instructions
- Preheat the oven to 375 degrees F. Lightly grease a 9x13 inch baking dish.
- Heat a large skillet over medium high heat. Add the olive oil, onion, butternut squash and brown sugar. Cook, stirring often until the butternut squash has softened slightly and the onions are fragrant, about 5 minutes. Stir in the mushrooms, and continue to cook until the squash is fork tender (but not mushy) and the mushrooms have caramelized, about 10 minutes. Stir in the garlic, sage, oregano and time. Cook another 30 seconds and then add the balsamic vinegar and season with salt + pepper. Remove from the heat and add the butter. Set aside to cool slightly.
- In a very large mixing bowl, whisk together the chicken broth and eggs. Add the bread + Asiago cheese and gently toss to coat. Now add the the butternut squash/mushroom mixture and all the butter to the pan. Gently toss to combine with the bread cubes. Pour the mixture into your prepared baking dish.
- Cover the dish with foil and bake for 35-40 minutes. Remove the foil and continue baking for another 10-15 minutes or until the stuffing is golden on top. Serve warm.
Stuffing for the win!
Hello Tieghan!
If I am using reconstituted mushrooms should I cut back on the broth? Even if I squeeze the water out of the mushrooms.
Hi Michelle,
Sorry, I’m not sure just because I’ve never tried that with this recipe. Let me know how it turns out! xx
Ok I will do that! Thank you:)
Made this stuffing for Thanksgiving and it was a huge hit! My family just loved all the flavors and want this to be on the menu every year.
Hey Alison,
Amazing!! I love to hear that this recipe was enjoyed by your family, thanks so much for making it! xx
This stuffing was KILLER. My only note is that the recipe doesn’t fully specify what to do with the butter. I melted it and stirred it in, but I wanted to verify that was the intended way to use it? Thank you!
Hey Lori,
Happy Friday!!❄️ Thanks so much for making this recipe and sharing your review, so glad to hear it was a winner! The butter goes into the skillet in step 2 and then adding all of that to the pan in step 3. xx
Omg, I can’t believe I missed that hahaha. Thank you!!!
Best Stuffing I’ve ever had. I make it every year and my family loves it!!
Hi Jennifer,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
Can this be done ahead of time?
Hi Paola,
Sure, that would work well for you, just reheat before serving. I hope you love the recipe. Happy Thanksgiving! xTieghan
Is there an alternative to using aluminum foil? What is the purpose of using it?
Hi Anne,
It prevents the top from burning:) I hope you love the recipe. Happy Thanksgiving! xTieghan
can you prep this a day ahead, stick in the fridge, then cook day of?
Hey Claire,
Yes, that would work well for you. I hope you love this recipe, please let me know if you give it a try! xTieghan
We have a lot of mushroom haters in our family, another vegetable you’d substitute to go with the squash? Was thinking possibly sausage too?
Hey Debra,
You can use an veggie that you enjoy and sausage would also be a great addition. I hope you love this recipe, please let me know if you give it a try! xTieghan
OMG this is the best stuffing I have ever had! Crispy on top with a herby, cheesy, buttery inside, so delicious! I made it ahead of time today to just warm through for tomorrow’s turkey dinner but I couldn’t help but eat some for breakfast ha ha 🙂 Another amazing recipe. Thanks Tieghan!
Hey Kat,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Holidays! xTieghan
Like you, I am not a stuffing/dressing fan.. so when I was given this side as the thanksgiving family dinner contribution, your blog was my first stop. Loved this recipe so much – from the choice of sourdough to the incredible blend of spices and veggies together. My mom loved it and told me to make this same recipe next year, which I’m thrilled about since our family has always done the more traditional recipe. Thanks again for another great meal to share with my loved ones!
I am so glad your family loved this Jennifer! Thank you so much. I hope you had an amazing Thanksgiving!
This stuffing looks amazing! If you make it in advance, do you need to modify anything? Or just cook and then pop in the fridge and warm up while the turkey is resting? Thanks for the advice and recipes and Happy Thanksgiving!
Hi there! No need to modify anything. You can pre-bake and then warm in the oven or you can make ahead, keep in the fridge and then bake before dinner. Just bring the dish to room temp. before baking. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
How can this recipe be made ahead of time? Thanks looks yummy!
Hey LAura! yOU can prep the stuffing all the way up to baking, then refrigerate, and bake before serving. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Wow! Loved it. What a great combo.
Thanks Ally!
Made this for thanksgiving and it was INCREDIBLE. Truly the best stuffing I’ve ever had! Thank you!
Ps, I noticed someone asked about omitting dairy — I cannot eat dairy and I subbed earth balance for butter/didn’t add asiago on top and it was AMAZING.
I am so happy this turned out well for you Sharona! Thank you so much!
Hey Tieghan! This looks AMAZING!!! Quick substitution question — I try to avoid dairy as much as possible. I was planning on omitting the cheese on this already. Otherwise, can you recommend any way to leave out the butter. I’m sure it adds richness, but could I totally omit or add in some olive oil instead?
Thank you so much in advance!!
HI! I would use an equal amount of olive oil in place of the butter. Please let me know if you have other questions. Hope you love this recipe! Thanks! ?