AUTUMN HARVEST STUFFING
The subtlety of leeks and shallots complements the bold flavor of cremini mushrooms in this rich stuffing.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Yield Makes enough for one (12- to 14-pound) turkey
Number Of Ingredients 14
Steps:
- Arrange bread in a single layer on a baking sheet, and let stand, uncovered, at room temperature overnight. (Alternatively, bake bread in a 250-degree oven until dry but not browned, 25 to 30 minutes.)
- Transfer bread to a large bowl. Preheat oven to 400 degrees.
- In a medium bowl, toss squash with 2 tablespoons olive oil until coated; season with salt and pepper. Arrange squash in an even layer on a baking sheet; transfer to oven and roast until squash is tender, about 15 minutes. Transfer squash to bowl with bread cubes.
- Heat 2 tablespoons oil in a large skillet over medium-low heat. Add shallots, celery, and leek. Cook, stirring occasionally, until vegetables are soft, about 5 minutes. Fold in mustard greens and cook until just wilted, about 1 minute. Transfer to bowl with bread and squash.
- Heat remaining 2 tablespoons oil in skillet over medium heat. Add mushrooms and cook, stirring occasionally, until softened, 2 to 3 minutes. Transfer to bowl with bread and vegetables.
- Heat chicken broth in a small saucepan with butter and over medium-low heat until butter is melted; pour over bread mixture. Add sage, parsley, and thyme to bread mixture; season with salt and pepper; mix until well combined. Let stuffing mixture cool completely if stuffing in turkey.
- To cook stuffing in a turkey: Loosely stuff into a turkey, and roast until center of stuffing registers 165 degrees on an instant-read thermometer. To bake all of the stuffing outside a turkey: Spoon into a buttered 2-quart baking dish. Cover dish with parchment paper-lined aluminum foil. Bake at 400 degrees for 20 minutes. Uncover and bake until golden brown, about 25 minutes more.
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Sunny Haron
[email protected]I love the combination of flavors and textures in this stuffing.
Juthi Rahman
[email protected]This stuffing is so easy to make and it's always delicious.
Rashid Maqbool
[email protected]I made this stuffing for Thanksgiving and it was a huge hit!
Margarita Tobon
[email protected]This stuffing is the best!
Jordan Millines
[email protected]I love this stuffing!
Mdsujon shake
[email protected]This stuffing is amazing!
Ijaz Gujjar
[email protected]I've made this stuffing several times now and it's always a hit. It's so easy to make and it's always delicious. I love the combination of flavors and textures in this stuffing. It's the perfect side dish for any fall meal.
DABSQUAD 390
[email protected]This stuffing is delicious! I made it for a potluck and it was one of the first dishes to go. I love the combination of flavors and textures. The cornbread is moist and flavorful, and the apples and cranberries add a nice tartness. I will definitely
INTISAR AHAMED
[email protected]I made this stuffing for my family's Thanksgiving dinner and it was a huge hit! Everyone loved the flavor and texture. I especially liked the addition of apples and cranberries. It gave the stuffing a really nice tartness that balanced out the sweetn
HOW TO CHANGE
[email protected]This stuffing is a game-changer! I used to make my stuffing from scratch, but this recipe is so much easier and it tastes just as good. I love that I can use store-bought cornbread mix to save time. And the addition of apples and cranberries is geniu
Khaled Alziwii
[email protected]I've made this stuffing several times now and it's always a hit. It's so easy to make and it's always delicious. I love the combination of flavors and textures in this stuffing. It's the perfect side dish for any fall meal.
Sheri Fairchild
[email protected]This stuffing is amazing! I made it for Thanksgiving and everyone raved about it. It's so flavorful and moist, and the addition of apples and cranberries gives it a nice tartness that balances out the sweetness of the cornbread. I will definitely be