Countdown to Turkey Day is on! I cannot wait to eat all.the.stuffing. I’m not ashamed to admit it, I love the junky, classic, out-of-the-box stuffing. But one can never have enough stuffing, so I’ve been experimenting with some new recipes for this delectable, carb-y side dish. This recipe uses brioche which gives it a light and fluffy texture, and it has tons of flavor from the maple roasted squash and onions. Plus a little fresh sage adds that seasonal flavor that makes it just taste like Thanksgiving. It was a winner when I brought it to a Friendsgiving party last week so this one has earned a spot in my holiday rotations! Full recipe below:
Maple Butternut Squash Brioche Stuffing
Ingredients
- 4 Cups Butternut Squash
- ½ Red Onion, diced
- ½ Yellow Onion, diced
- 3 Tbsp Olive Oil
- 4 Tbsp Maple Syrup
- 2 Tbsp Brown Sugar
- 6 Tbsp Butter
- Fresh Sage leaves
- 8 Cups of Stale Brioche
- 1.5-2 Cups of Chicken Stock
Instructions
- Preheat oven to 400 degrees.
- Combine butternut squash, red and yellow onions and toss with syrup, brown sugar and olive oil, roast for 20 minutes.
- Melt 6 Tbsp of butter in a pan, and add a handful of torn sage leaves into the butter for 1 minute.
- In a large bowl, combine brioche with roasted butternut squash mixture and pour butter into the bowl.
- Toss to combine and slowly mix in 1.5-2 Cups of chicken stock, until the stuffing is fluffy and moist.
- Spoon stuffing into a baking dish and finish in the oven at 400 degrees for 15 minutes, garnish with fresh sage leaves.
