Food & Cooking Recipes Holidays & Events Thanksgiving Recipes Sourdough Stuffing with Apples, Acorn Squash, and Hazelnuts Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 4, 2022 Print Rate It Share Share Tweet Pin Email Photo: Paola + Murray Prep Time: 45 mins Total Time: 1 hrs Yield: 10 to 12 Serves Granny Smith apples and acorn squash bring an earthy sweetness to this tangy sourdough stuffing while hazelnuts add a satisfying buttery crunch. Ingredients 6 tablespoons unsalted butter, plus more for brushing 1 ¼ pounds rustic sourdough loaf, crusts removed, cut into ¾-inch cubes (about 8 cups) ⅔ cup blanched hazelnuts 1 large onion, coarsely chopped (2 ½ cups) 3 celery stalks, cut crosswise into ¼-inch pieces (1 ½ cups) 1 pound acorn squash (from 1 medium), seeds removed, cut into ¾-inch pieces (3 cups) 2 large Granny Smith apples, cored, peeled, and cut into ¾-inch pieces (2 ½ cups) Kosher salt ⅓ cup dry white wine, such as Sauvignon Blanc ¾ cup lightly packed chopped flat-leaf parsley leaves, plus whole leaves for serving 1 ½ cups turkey stock or low-sodium chicken broth 3 large eggs, beaten Directions Preheat oven to 300 degrees. Butter a 2 1/2- to 3-quart baking dish. Spread bread in a single layer on a rimmed baking sheet and bake, stirring once halfway through, until completely dry and turning golden in places, 45 to 55 minutes. Transfer to a large heatproof bowl. Increase oven temperature to 375 degrees. Spread hazelnuts on a rimmed baking sheet; toast 12 to 15 minutes. Remove; when cool enough to handle, coarsely chop. Meanwhile, melt butter in a large skillet over medium-high heat. Add onion, celery, squash, apples, and 2 teaspoons salt; cook, stirring occasionally, until vegetables and fruit are crisp-tender but have not developed color, about 10 minutes. Add wine; cook until mostly evaporated, about 2 minutes. Transfer mixture to bowl with bread. Stir in chopped parsley and stock to combine. Stir in eggs until bread mixture is evenly coated, then transfer to prepared dish. Top with buttered parchment; loosely cover with foil. Bake 20 minutes. Uncover and continue baking until golden and crisp on top, 20 to 25 minutes more. Sprinkle with hazelnuts and parsley leaves; serve. Rate it Print