Smoky bacon and sweet butternut squash bring extra flavor to this traditional stuffing that everyone will love.
- 10 cups stale bread cubes (½-inch cubes)
- 4 cups pre-cut butternut squash cubes
- 6 slices bacon, chopped
- 3 tbsp olive oil
- 4 celery sticks, finely chopped
- 2 medium carrots, finely chopped
- 2 large onions, finely chopped
- 1 tbsp finely chopped fresh rosemary
- 1 ¼ cups chicken or turkey broth
- 3 large eggs
- Preheat oven to 300°F. Arrange the bread cubes on a large rimmed baking sheet. Toast 6–8 min., until dry. Cool bread cubes completely. Finely chop the butternut squash cubes. Increase oven to 400°F.
- In a large pot, combine the bacon and oil. Cook on medium 8–10 min., until bacon is crispy, stirring often. With slotted spoon, transfer bacon to a bowl.
- To same skillet, add the celery, carrots, onions, rosemary, and butternut squash. Season with salt and pepper. Cook 12–14 min., until vegetables begin to soften, stirring often. Transfer to a large bowl and cool slightly.
- To bowl with vegetables, add toasted bread cubes, broth, eggs, and cooked bacon. Season with salt and pepper. Mix until well combined. Transfer to a 3-qt baking dish. Cover with foil and bake 15 min. Remove foil and bake another 15–20 min., until top is golden brown.
Toast bread cubes ahead up to 2 days. In step 4, bake mixture 15 min., then keep at room temperature up to 2 hours. Finish in 400°F oven 15 min. to brown top.
This recipe is
- Dairy Free
- Nut Free
- Oct/Nov 2020
- Lactose Free