Name: Squash, Chestnut, and Brioche Stuffing
Prep time: 45 min
Total time: 1 h 25 min
Yield: Makes 14 cups
Ingredients: 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 Easy Turkey Stock; 1 cup coarsely chopped fresh flat-leaf parsley

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.

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Squash, Chestnut, and Brioche Stuffing

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