Reviews
Add Rating & Review
Back to Squash, Chestnut, and Brioche Stuffing
All Reviews for Squash, Chestnut, and Brioche Stuffing
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Squash, Chestnut, and Brioche Stuffing
Credit:
Marcus Nilsson
Recipe Summary
prep: 45 mins
total: 1 hr 25 mins
Yield: Makes 14 cups
Ingredients
Ingredient Checklist
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
Cook's Notes
Leave the bread out overnight, or dry it in a 350-degree oven for about 10 minutes.
Gallery
Squash, Chestnut, and Brioche Stuffing
Credit:
Marcus Nilsson
Recipe Summary
prep: 45 mins
total: 1 hr 25 mins
Yield: Makes 14 cups
Gallery
Squash, Chestnut, and Brioche Stuffing
Credit:
Marcus Nilsson
Squash, Chestnut, and Brioche Stuffing
Credit:
Marcus Nilsson
Squash, Chestnut, and Brioche Stuffing
Recipe Summary
prep: 45 mins
total: 1 hr 25 mins
Yield: Makes 14 cups
Recipe Summary
prep: 45 mins
total: 1 hr 25 mins
Yield: Makes 14 cups
prep: 45 mins
total: 1 hr 25 mins
prep:
45 mins
total:
1 hr 25 mins
Yield: Makes 14 cups
Makes 14 cups
Ingredients
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
Directions
Preheat oven to 425 degrees. Toss squash with oil and sage; season with salt and pepper. Spread in a single layer on a rimmed baking sheet. Roast, flipping once, until golden brown and tender, about 40 minutes. Crumble sage.
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.
Cook's Notes
Leave the bread out overnight, or dry it in a 350-degree oven for about 10 minutes.
Cook’s Notes
Leave the bread out overnight, or dry it in a 350-degree oven for about 10 minutes.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Squash, Chestnut, and Brioche Stuffing
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Squash, Chestnut, and Brioche Stuffing
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
