Recipes Seasonal Recipes Fall Recipes Butternut Squash Recipes Autumn Harvest Stuffing 1 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 February 28, 2013 Print Rate It Share Share Tweet Pin Email Servings: 8 Yield: Makes enough for one (12- to 14-pound) turkey The subtlety of leeks and shallots complements the bold flavor of cremini mushrooms in this rich stuffing. Ingredients 1 (1-pound) loaf rustic white bread, crusts removed, and cut into 1-inch cubes 1 small butternut squash, peeled, seeded, and cut into ½-inch pieces 6 tablespoons olive oil Coarse salt and freshly ground pepper ½ 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 ¼ cups low-sodium store-bought chicken broth ¼ cup (½ stick) unsalted butter, plus more for baking dish, if using Directions 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.) Transfer bread to a large bowl. Preheat oven to 400 degrees. 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. 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. 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. 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. 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. Rate it Print