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Fall Harvest Stuffing

Revive your Traditional Thanksgiving Stuffing Recipe with this new and improved Fall Harvest Stuffing Recipe. Complementary tastes and textures are the perfect addition to any Fall inspired meal.
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Author: Katie Chase
Ingredients
For Roasting Butternut Squash
  • 1 cup diced butternut squash
  • 2 tbsp evoo
  • 1 tbsp pumpkin pie spice
  • 1 tsp salt
  • 1/4 tsp pepper
Bread Stuffing
  • 3/4 cup water
  • 2 tbsp butter
  • 1 tsp lemon juice
  • 2.5 cups plain bread cubes I use crouton cuts from Whole Foods or homemade
Additional Stuffing Ingredients
  • 1 Granny Smith (green) apple
  • 1/2 cup fresh cranberries
  • 1/2 cup chopped walnuts
  • 4 tbsp butter
  • 2 fresh sage leaves
  • 1 yellow or white onion
  • 2 cups apple cider
  • 1 cup beef stock you can substitute other stock
  • 2-3 eggs
Instructions
  • Preheat oven to 350F. 
  • Dice butternut squash into bite sized cubes. Measure out 1 cup. Mix 2 tablespoons evoo, butternut squash, pumpkin pie spice, salt, and pepper in a bowl. Dump bowl onto a sheet pan and place in 350 F oven for 20 minutes until just underdone or fork tender.
  • For the bread stuffing portion: boil 3/4 cup water and butter on the stove. Remove from heat and add 2.5 cups bread cubes. Lightly fluff/toss. Add a drizzle of lemon juice and toss again. Cover and let sit for about 10 minutes to ensure the bread has soaked up all of the liquid.  
  • In a sauce pan, add 4 tbsp of butter and 2 sage leaves. Once bubbling, add one diced onion and sautee until soft and translucent. Then remove onions and sage leaves, leaving behind any butter liquid. 
  • Add two cups of apple cider and one cup of stock to pan with butter. Stir just a bit. Bring to a boil, reduce to a simmer and let liquid reduce by one quarter or a half. The more you let it reduce, the more intense the apple cider will be. Set aside to cool.
  • Mix butternut squash, first bread mixture, onion, apple, cranberries, walnuts, additional 2.5 cups of uncooked cubed bread, and two to three whisked eggs in a large bowl until combined. 
  • Place all in a 9x13 pan.
  • Drizzle cooled apple cider & stock liquid over the top of the casserole as evenly as possible. Feel free to reserve 1/2 cup for additional topping after cooked.
  • Add a couple sage leaves to the top for garnish and place in a 350 F oven for 40 minutes. 
  • If you would like: drizzle any leftover apple cider & stock liquid over individual servings as you would gravy. Otherwise, enjoy!
Notes
Total you will need 6 Tablespoons of butter.
Total you will need 5 cups of stuffing cubes or bread. 
If you only have fresh bread available, toast it well in the oven with a bit of extra virgin olive oil and cut for "croutons".