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Can I just tell you how I feel about stuffing?

Butternut Squash and Wild Mushroom Stuffing | halfbakedharvest.com @hbharvest

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,Β my sweet taters and my roasted squash on the Thanksgiving table.

YES.

Butternut Squash and Wild Mushroom Stuffing | halfbakedharvest.com @hbharvest

Butternut Squash and Wild Mushroom Stuffing | halfbakedharvest.com @hbharvestIn 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!

Butternut Squash and Wild Mushroom Stuffing | halfbakedharvest.com @hbharvest

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 justΒ 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. πŸ™‚

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!Β 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…

Butternut Squash and Wild Mushroom Stuffing | halfbakedharvest.com @hbharvest

Ok, back to thisΒ 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 | halfbakedharvest.com @hbharvest

Butternut Squash and Wild Mushroom Stuffing.

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 Servings
Calories Per Serving: 420 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.

Butternut Squash and Wild Mushroom Stuffing | halfbakedharvest.com @hbharvest

Stuffing for the win!

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Comments

    1. Hi Jennifer,
      I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan

    1. Hi Paola,
      Sure, that would work well for you, just reheat before serving. I hope you love the recipe. Happy Thanksgiving! xTieghan

    1. 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

  1. 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?

    1. 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

  2. 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 πŸ™‚ Another amazing recipe. Thanks Tieghan!

  3. 5 stars
    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!

  4. 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!

    1. 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

    1. 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

  5. 5 stars
    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.

  6. 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!!

    1. 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! ?

  7. 5 stars
    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!

    1. 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! πŸ™‚

    1. 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! πŸ™‚

    1. 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! ?

  8. 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!

    1. Hey Kelly! I am sure that will be fine. Let me know if you have any other questions.

      Thank you and happy thanksgiving!

      1. 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!

          1. 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.

  9. 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

    1. 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! πŸ™‚

  10. 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!! πŸ™‚

    1. 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! πŸ™‚

  11. Hello…so with you on the stuffing!

    I’m going to try this. What would you recommend instead of sourdough bread?

    1. 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!

    1. 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!

  12. 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!

    1. 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!

  13. 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.

    1. Thanks Allison! Yes, Either of those options works great! Whatever works best for you. Let me know if you have any other questions. Enjoy!

  14. 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!

  15. 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!

  16. 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!

  17. Beautiful website, beautiful recipe!

    Regarding your spider “infestation”: Don’t freak out, Tieghan! Aside from a couple of types, spiders are absolutely harmless and great for the environment (would you rather have a quiet industrious fly-eating critters in your kitchen or a bunch of noisy unsanitary flies?) It’s absolutely normal for them to be more visible this time of year (why do think spiders and their webs are symbols for Halloween? Because fall is their time to shine!)

    1. THANK YOU! Totally making me smile tonight! πŸ™‚

      Also, thank for your notes on spiders! Luckly I am not totally freaked by them! πŸ™‚

  18. OH MY GOODNESS TIEGHAN! This looks so good. AND, I was just informed that I am on stuffing duty this year. I think mine needs to include squash and mushrooms now. YUM!

  19. I am absolutely making this stuffing recipe for this year’s Thanksgiving feast! Stuffing is my favorite dish and these pictures are making me drool. I will let you know what everyone thinks πŸ™‚

  20. A stuffing in the bird girl. I am surrounded by, and cooking for, men. Men who what piled high traditionally adorned plates of thanksgiving grub. No funny business.

    However ~ this will be a Delightful addition on any other ‘unnamed’ occasion!

  21. The stuffing is my favorite food on Thanksgiving . I love it smothered with cranberry sauce and gravy. Your looks yummy.

  22. I love stuffing (even the box kind which is as basic as you can get but I’ve always wanted to try my own with bacon or sausage and dried cranberries or raisins and maybe other delicious things like butternut squash :o. This recipe looks so good. Well done!

    For spiders I read that Lemon Eucalyptus Essential Oil is good for keeping them away. I bought it to deal with my silver fish issue but its suppose to work with spiders too. I think cause it’s getting colder they might be coming in for the heat.

    Also never had stuffing in the bird, doesn’t sound good for you.

  23. I’m def a stuffing lover and would make this one in a heartbeat!! Also, ALWAYS OUTTA THE BIRD. It 100% grosses me out too. πŸ˜€

  24. This looks so delicious! I’ve solved the problem of stuffing in the bird by doing my turkey the America’s Test Kitchen way. Butterfly the turkey and get that old broiler pan that came with your stove, place the stuffing in the pan, put the slotted grate over it and lay turkey on top. Lovely juices and flavors drip down to the stuffing and turkey cooks much quicker and more evenly as it is same thickness across the pan. While turkey rests, brown top of stuffing under broiler. Delicious!

  25. I defiantly prefer my stuffing outside the bird because it’s bakes more evenly. Even though this stuffing is simple, all the flavors you have going on makes it a gourmet dish.

  26. Oh my gosh, I LOVE stuffing. (Outside the bird; mine is vegan.) It’s absolutely my favorite, even though growing up we just had stove top. About 10 years ago, I discovered much better versions and I love it even more. I’m not a fan of mushrooms so I won’t be making this version. I have a blended Barefoot Contessa/Williams Sonoma recipe my friend came up with a few years ago that I love. It uses dried cranberries and red wine. LOVE it.

  27. Now, this is a stuffing I could handle! I’m not a stuffing fan either, but I think this is one that would be welcome at my Thanksgiving table! πŸ™‚ Also, watch out for those spiders!! However, that could have come in handy around Halloween time with a little natural spider in the background of your photos! πŸ™‚

  28. I’m just the opposite, I Love stuffing! πŸ™‚ I like you you spruced it up, can’t wait to try this. BTW your photography is Amazing, Cheers! πŸ™‚

  29. the mushrooms and butternut together look SENSATIONAL!! who knew they’d work so damn well? awesome recipe T! x

  30. I have always been a huge fan of stuffing; it may actually be my favorite part of the Thanksgiving meal…
    BUT, my mother has (and passed along) a great recipe that is not at all soggy and is full of sagey, sausagey, mushroomy, cranberry goodness……..sorry! My mouth started watering and I lost my train of thought. That said, your version looks amazing! I’m not sure why but this screams “add wild rice!” to me. Tieghan, you may have just changed up our Thanksgiving table πŸ™‚

  31. Totes agree – stuffing in the bird weirds me out too! Love this version though, squash + mushrooms is a great combo!

  32. I have similar feelings about stuffing: I used to hate it, then I realized that I had just been having the “wrong” kind. Loading it with fall ingredients is a must, and this is perfection! I’d eat it for lunch w/ an egg on top too πŸ™‚

  33. Snape is adorbs and Asher always makes me laugh when you talk about her. This looks really really good, Tieghan! I have to admit that I’m a big fan of stuffing, but I think that’s because my mom makes a totally non-bland and amaing one every year. She makes it as a side dish and not an actual bird stuffing. I love the mushrooms in yours though, great addition! Definitely want to try this!

  34. Oh that looks SO good – just like everything else you make! Just a quick FYI in the South we usually have “dressing”. It is cooked in a pan (big pan if you are my family) and served with the turkey. But it is pretty much the same ingredients as a stuffing that is cooked in the bird. Looks like I will have to try your version of dressing this year! Thank you!

  35. For the Spiders- Try Lemon Verbena as a natural spider defense. Something about the two don’t mix. Heard that a Lemon verbena soy candles-(Yes, another candle you need) strategically placed around the house gets ride of spiders!

  36. I do love the flavor of stuffing in the bird, but ever since I heard that the temperature doesn’t really get to the point where it’s…um…safe to eat, I have been worried about it. Also! Mushrooms in stuffing are a MUST!!!

  37. Stuffing is one of the first things gone from our holiday table and it’s not goopy, not a lot of onions…it’s just plain delicious..I make it with regular bread crumbs, corn bread crumbs, celery, onion, sausage, apples and chestnuts…it’s awesome. You’re recipe looks wonderful too but if I serve stuffing with mushrooms I’d be disowned so I’ll save your recipe for a Sunday dinner.

  38. I have never had stuffing. We have corn bread dressing. We cook it separate, no stuffing the turkey. Some people do put the dressing in the bird, but we don’t.

  39. Ha ha, you totally make me laugh… I can relate with regards to Snape. My one cat is totally obsessed with my computer and especially when I am trying to type! I envisioned Asher running in…momentary chaos :-)..well, I definitely am with you on the stuffing being out of the bird…much better idea, and this stuffing sounds amazing. A nice change from my usual. πŸ™‚

  40. Dunno if you know this, but we don’t celebrate Thanksgiving in Portugal – we are surely not a thankful and grateful people, we’re downright depressive and moody, just look at Fado music aha!! – but I have been always curious about the elusive stuffing. Having lived in the UK for a stint, I spent Christmas there and was made to come face to face with stuffed turkey on Christmas. I did not like it at all!! And still, it stayed there, at the back of my mind, and I wanted to play with it, I wanted to stuff birds (oh dear, this did not come out sounding right!!) and I wanted to stuff them with delicious things… so I had to come up with my own stuffing recipe, and it involves red wine, herbs, stale bread, crΓ©me de cassis, raisins and… offal. Yep. I use the bird’s own offal (agaon, it’s not coming out quite right ahahahah), the gizzards, livers, hearts, etc. I cut them very fine, fry it all up and stuff the bird. It is to die for. And now I am presented to this recipe and am like … confused? Do you stuff the bird with this or use it as a side dish? It looks and sounds so yummy, but… it does not go inside a turkey, now, does it??
    http://bloglairdutemps.blogspot.pt

  41. so with you! i feel like stuffing is generally very goopy and too soft (i love bread pudding though so not sure what’s going on here). this one sounds super tasty though, since i am a sucker for caramelized squash, and i love that the top of the stuffing gets toasty and crisp and browned!