This year, however, I took charge of Christmas dinner and have a recipe I'm really excited to share. I came across this recipe last year when planning on Thanksgiving meal and it has quickly become a family favorite. I don't remember where I found this recipe for butternut squash stuffing so I wrote out the recipe with a few of my own notes :)
Butternut Squash Stuffing:
12 cup(s) (from 1-pound loaf) sourdough bread, cut into 1/2-inch cubes
-Preheat oven to 325 degrees F. Divide bread between two 15 1/2" by 10 1/2" jelly-roll pans or large cookie sheets. Place pans on 2 oven racks and toast bread 30 to 35 minutes or until golden, stirring bread and rotating pans between upper and lower racks halfway through toasting. Cool bread in pans on wire racks.
*I don't follow this part of the recipe very closely. I'm a big fan of whole grain/wheat bread so I usually just pick whatever crusty, nutty loaf looks the best that day and usually end up using the whole thing. I usually throw all the bread cubes in one pan and let them cool in that.
8 ounce(s) bacon, cut crosswise into 1/2-inch pieces
-Meanwhile, in nonstick 12-inch skillet, cook bacon over medium heat 15 to 20 minutes or until browned, stirring occasionally. With slotted spoon, transfer bacon to very large bowl.
*I don't usually use quite this much bacon, but I also don't measure my bread cubes either... now would probably be a good time to admit I really don't measure anything in this recipe. I use a whole butternut squash without weighing it (see below). I like an equal amount of squash and bread and prefer my stuffing drier, so I guesstimate measurements to turn out that way :)
1 (2-pound) butternut squash, peeled, seeded, and cut into 1⁄2-inch chunks
3 stalk(s) celery, chopped
8 ounce(s) (about 4 large) shallots, finely chopped (about 1 1/2 cups)
2 tablespoon(s) chopped fresh sage leaves
Salt and ground black pepper
3 cup(s) chicken broth
-Remove all but 3 tablespoons bacon fat from skillet. Add butternut squash, celery, and shallots, and cook over medium-high heat 15 minutes or until vegetables are tender and shallots are lightly browned, stirring frequently. Remove skillet from heat; stir in sage, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
-To bowl with bacon, add bread and broth; toss to mix well. Add vegetable mixture and toss.
-Use squash mixture to stuff 12- to 16-pound turkey, or spoon into greased 13" by 9" glass baking dish. Cover baking dish with foil and bake stuffing in preheated 325 degrees F. oven 20 minutes. Remove foil and stir stuffing. Bake 25 minutes longer or until heated through and lightly browned on top.
*My family has never used the stuffing to actually stuff a turkey, but I'm guessing it would be delicious that way, too!
I swear this is the PERFECT holiday side dish, but it doesn't quite make a meal. My dad made a delicious turkey breast, Sally baked a big bowl of macaroni and cheese, and I threw together a couple more sides: