Squash, Chestnut and Brioche Stuffing

By brenie_shydee

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 Turkey Stock
• 1 cup coarsely chopped fresh flat-leaf parsley

Details

Servings 14

Preparation

Step 1

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.