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Squash, Chestnut, and Brioche Stuffing

Leave the bread out overnight, or dry it in a 350 degrees oven for about 10 minutes.

  • Prep:
  • 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


  1. 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.

  2. 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.

Cook's Notes

Savory Spoonfuls
Butternut squash gives this stuffing deep flavor.

Reviews Add a comment

  • MS11513721
    22 NOV, 2015
    Hi! I am hoping to make this for Thanksgiving but was not planning on stuffing the turkey with it. Do you have a recommendation for baking time and temperature?