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–+ servings

Butternut Squash, Mushroom and Leek Sourdough Stuffing

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Sweet butternut squash, earthy mushrooms and leeks combine with tangy sourdough for a rich and flavorful holiday stuffing!
Prep Time:30 minutes
Cook Time:1 hour 15 minutes

Ingredients

  • 4 Tablespoons olive oil
  • 4 cups cubed butternut squash
  • Sea salt and pepper
  • 1 large leek, trimmed with green parts removed, thinly sliced crosswise
  • 4 cups mixed mushrooms-- cremini, button, portabella, sliced
  • 1 large shallot, minced
  • 2 tablespoons fresh sage leaves, chopped
  • 1 tablespoon fresh thyme leaves
  • ½ cup dry white wine
  • 4 tablespoons butter or olive oil
  • 8 cups cubed sourdough bread, toasted
  • 1 pint chicken or turkey broth
  • 2 eggs

Instructions

  • Preheat oven to 425°. Spread the butternut squash on a large sheet pan and toss with 2 tablespoons olive oil; season with sea salt and pepper. Place in oven and roast until golden brown and softened, stirring occasionally (about 30 minutes).
  • Meanwhile, heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the leeks, mushrooms and shallots and cook, stirring, until softened and mushrooms have released their liquids. Add the sage and thyme and continue to cook until mushroom juices have evaporated. Add the wine and cook, stirring and scraping up any browned bits, until wine is almost evaporated. Add the roasted squash and butter or olive oil to the pan, stirring to combine.
  • Remove from heat and transfer to a large bowl. Add the bread and enough broth to moisten (but not be soggy). Season with salt and pepper. Add the eggs to the mixture and toss well.
  • Spoon the stuffing into an oiled 2-quart baking dish. Reduce oven temperature to 400°. Cover dish with foil and bake for 30 minutes. Remove foil and bake another 10-15 minutes or until stuffing is golden on top.

Notes

Tips for Success:

  • Toast the sourdough bread a couple of days in advance so that it will be completely dried out and crispy.  This will insure nice texture in the stuffing.
  • Clean the leeks carefully, as they have a tendency to trap a lot of dirt inside the layers.  Cut off the bulb and tough green ends and then slice lengthwise.  Run water through the layers to flush out any sediment.
  • This stuffing may be used in your turkey, however take note that because it contains eggs you want to make sure it reaches 165 degrees when tested with an instant read thermometer.  Eggs may also be omitted for a vegan stuffing.
  • SECRET TIP:  To make stuffing taste as though it has been soaking up all the goodness from the bird, save some of the roast turkey drippings and pour them over your stuffing once it comes out of the oven.  This will add a wonderful "just roasted" flavor!!

Wine Pairing:

  • The Cannonball California Chardonnay is a crowd-pleasing, holiday table-friendly white wine that aligns perfectly with the flavors of the Butternut Squash, Mushroom and Leek Sourdough Stuffing.
  • Hints of butter and toasted vanilla pastry are balanced with bright acidity and fresh stone fruit flavors that cut through the richness of the stuffing.
  • The light to medium body of the wine and delicate flavors allows it to pair well with everything from turkey to mashed potatoes and creamy casseroles.
Course: Side Dish, Wine Pairings
Keyword: Butternut Squash, Mushroom and Leek Sourdough Stuffing
Servings: 8