Squash, Chestnut, and Brioche Stuffing
Leave the bread out overnight, or dry it in a 350 degrees oven for about 10 minutes.
- Total Time:
- Yield: Makes 14 cups
Photography: Marcus Nilsson
Source: Martha Stewart Living, November 2015
- 1 butternut squash, peeled, halved, seeded, and cut into 3/4-inch pieces (8 cups)
- 1/4 cup extra-virgin olive oil
- 3 large sprigs sage
- Coarse salt and freshly ground pepper
- 5 tablespoons unsalted butter
- 2 onions, finely chopped
- 6 stalks celery, finely chopped
- 3 tablespoons finely chopped thyme
- 2 teaspoons minced rosemary
- 14 ounces roasted peeled chestnuts, coarsely chopped
- 1 loaf brioche with crust, cut into 3/4-inch cubes (12 cups) and dried
- 2 cups Turkey Stock
- 1 cup coarsely chopped fresh flat-leaf parsley
Preheat oven to 425 degrees. Toss squash with oil and sage; season with salt and pepper. Spread in a single layer on a rimmed baking sheet. Roast, flipping once, until golden brown and tender, about 40 minutes. Crumble sage.
Melt butter in a large straight-sided skillet over high. Add onions, celery, thyme, rosemary, chestnuts, 2 teaspoons salt, and 3/4 teaspoon pepper. Cook, stirring occasionally, until onions are translucent, 5 to 6 minutes. Add to a large bowl with bread and squash mixture. Drizzle with stock; toss to combine. Stir in parsley; season with salt and pepper. Let cool completely before stuffing bird.
Butternut squash gives this stuffing deep flavor.