I've made this stuffing twice now, serving it instead of potatoes, once with a turkey roast and once with Lemon Anise Grilled Chicken
The fresh sage nicely compliments the flavours of the butternut squash, bacon and leeks
- ciabatta or rustic bread cut into 1" cubes to equal 6-8 cups
- 2 tablespoons olive oil
- salt and seasoned pepper (Like Montreal Steak spice)
- 1 clove garlic, minced (optional)
- 1 medium sized butternut squash, peeled and cut into cubes
- 6 slices thick bacon, diced, fried and drained
- 1/4 cup butter
- 1 large leek, cleaned and diced (white and pale green part only)
- 2 cups diced celery
- 2 tablespoons chopped fresh sage leaves
- 1 cup dried cranberries
- 1 1/2 cups chicken stock
- seasoned pepper
- Place bread cubes in a large bowl and set aside.
- Preheat oven to 400º F. and line a baking pan with parchment paper.*
- Toss butternut squash cubes with oil, salt and pepper and garlic (if using)
- Spread squash out on parchment lined pan and roast for about 30-35 minutes or until just fork tender. Do not over bake or it will get mushy.
- When squash is done, reduce oven temperature to 350º.
- Fry bacon, drain and set aside.*
- Melt butter in same pan, add leeks, celery and chopped sage and saute over medium low heat until vegetables are tender but not browned.
- Add baked squash, bacon, leek mixture, dried cranberries to bread in bowl and toss lightly
- Add chicken broth, salt and seasoned pepper to taste and mix well until the bread is evenly moist.
- Place in a 9x13 baking dish and bake at 350º for 35 minutes. I covered the dish loosely with foil for the first 15 minutes and then removed it for the last 20 minutes.
- Serves 6-8. Enjoy!
* Steps 2-6 can be done a day or two ahead if desired. Store squash and bacon in fridge until needed.