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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.
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!
Hey there, I have to double this for my crowd. I have a pan that will take a doubled recipe but how much extra do you think the cooktime would be? Thanks and can’t wait to make this!
I would add on at least an hour of cooking time, but it might need more or less. I have not tested the recipe this way so it is hard to say. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Is it really only 1c bread?
It is 12 cups cubed bread. So sorry recipe is all fixed. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Sounds delicious! Can you confirm how the butter should be added? Should it be melted first? Thanks!
The butter does not need to be melted first. It will melt in the pan from the heat. Please let me know if you have other questions. Hope you love this recipe. Thank you! ?
Hey Tieghan! I plan on making this recipe this year, but I don’t think we bought enough sourdough bread. Do you think that adding a little bit of raisin bread will be tasty in this dish or totally throw it off? Something inside me says that squash and mushrooms will be good with it, but my mother-in-law thinks it’ll be the grossest thing ever. Thanks in advance!
Hey Kelly! I am sure that will be fine. Let me know if you have any other questions.
Thank you and happy thanksgiving!
Okay thank you! I feel like it would be really good for some kind of cranberry stuffing, with dried cranberries and maybe some orange zest, but then again..I’m TOTALLY new to cooking and baking in general, so a cranberry-raisin-orange zest stuffing might night sound appealing to most. Either way, so stoked for this recipe!
I think that sounds delish!! I’m sure whatever you decide will be amazing!! Thanks Kelly!
I gave it a go and made the recipe. I didn’t have fresh herbs, so I used the powder forms. To say the least, I didn’t look up the exact ratios so it was a bit strong for the sage and thyme. Overall, it was SOOOOO good, but didn’t really mix well with the flavors of the other dishes. I think it’s perfect as a snack, or on it’s own. Now I’m not sure how this would taste, but would adding poultry seasoning ruin it since the stuffing had a sweeter taste? That was the only thing missing was that poultry taste.
Hi! Can I make this with corn bread instead? I have gluten allergies. It looks delicious!
If I can’t wild mushrooms, what store bought mushrooms are a good option?
Thanks!
Sana
Hi! Yes, I am sure corn bread will be great! You can use any mushroom you love, but I love cremini. Let me know if you have questions. Thank you! 🙂
This recipe looks amazing. Any tips for making it in a crockpot instead of the oven?
HI! I have not tried that so I am not sure. I would say cook on LOW for 6-8 hours, but again I have not tried this.
Tieghan — Do you think this stuffing would work without the eggs? I’m in the same boat, stuffing is not my favorite, but I’m totally up for trying this one! I mean, who doesn’t love any dish with mushrooms in it?? Thing is, my husband and I are hosting our FIRST Thanksgiving and my father-in-law is allergic to eggs. I’m starting to practice our menu now and definitely want to find a way to do this. Thanks!! 🙂
Hey!! Hmm, honestly, I am really not sure. I worry it might just be soggy bread without the eggs. I think it might be worth a try, but I have never seen eggless stuffing. You could try using an a flax egg which is 1 Tbsp flaxseed meal mixed with 2.5 Tbsp water. Maybe use 2 of those? Let me know if you have questions. Happy to help! Thanks! 🙂
Hello…so with you on the stuffing!
I’m going to try this. What would you recommend instead of sourdough bread?
Hey Dawn! I would use a french baguette or just day old sandwich bread. Really any bread will do. Let me know if you have questions, thanks!
I’m wondering the same thing as Ileana!
Hi!!
You can do either of those options. If your ovens will be full, just bake it wednesday and simply reheat before dinner. If you have space, you can prepared everything wednesday and then bake it off Thursday. Hope that helps and let me know if you have any other questions.
Thanks and happy thanksgiving!
Thanks! Happy Thanksgiving to you and yours!
I am going to make this recipe for sure on Thursday. It looks great. Was wondering what you meant by it could be made ahead? I’d love to make it ahead cause my oven will be super full. Do I just prepare everything (say on Wednesday) and then put it in the oven when I’m ready on Thursday? Or do I do everything including the baking, and then only reheat it when I’m ready (i.e. the oven is available!) Thank you so much for this wonderful recipe!
Hi!!
You can do either of those options. If your ovens will be full, just bake it wednesday and simply reheat before dinner. If you have space, you can prepared everything wednesday and then bake it off Thursday. Hope that helps and let me know if you have any other questions.
Thanks and happy thanksgiving!
Recipes looks great. Do you think it can be made the night before and then cooked the next day or partially cook it and then finish it the next day. I cook for 30 so I need dishes I can prep ahead. Help.
Thanks Allison! Yes, Either of those options works great! Whatever works best for you. Let me know if you have any other questions. Enjoy!
This looks amazing! Here in Iowa there is a thing we do with leftover stuffing. We mix the stuffing with turkey and then put it on a sandwich. It’s like having bread with some more bread. This is something that I had never heard of growing up in Wisconsin, but it is something Iowans eat year round (or at least my husband’s family does). To be honest, it’s pretty delicious, but I bet it would be better with this stuffing and all the yummies you added in!
Oh wow, that sounds great! Thank you!
Teighan! We have a house full and stuffing is such a favorite I make 2 kinds! Traditional and something with more of a unique profile! You have just inspired me to try this! OMG Butternut + Mushrooms = 2 of my favorite ingredients! Awesome!
Love a full house! 🙂
Thanks Michelle!
I’m hosting Thanksgiving dinner this year and this looks like a perfect recipe to try out, can’t wait!
Thanks so much! Hope you love this stuffing!
Oh this looks so so good!! We don’t celebrate Thanksgiving in Europe, and so I don’t know much about stuffing & Co. BUT, let me tell you..this one here went straight on my “to-cook-list”! Thanks for sharing Tieghan!
Oh awesome! I hope you love the stuffing no matter what you make it for! 🙂