Autumn Harvest Stuffing

The subtlety of leeks and shallots complements the bold flavor of cremini mushrooms in this rich stuffing.

  • Servings: 8
  • Yield: Makes enough for one (12- to 14-pound) turkey
Autumn Harvest Stuffing

Source: The Martha Stewart Show


  • 1 (1-pound) loaf rustic white bread, crusts removed, and cut into 1-inch cubes
  • 1 small butternut squash, peeled, seeded, and cut into 1/2-inch pieces
  • 6 tablespoons olive oil
  • Coarse salt and freshly ground pepper
  • 1/2 cup thinly sliced shallots
  • 2 ribs celery, chopped
  • 1 small leek, white part only, chopped
  • 4 cups cleaned, dried, stemmed, and torn mustard greens
  • 12 ounces cremini mushrooms, trimmed and quartered
  • 1 tablespoon chopped fresh sage
  • 3 tablespoons fresh flat-leaf parsley, chopped
  • 2 teaspoons fresh thyme
  • 2 1/4 cups low-sodium store-bought chicken broth
  • 1/4 cup (1/2 stick) unsalted butter, plus more for baking dish, if using


  1. 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.)

  2. Transfer bread to a large bowl. Preheat oven to 400 degrees.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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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