Savory Butternut Squash Dressing

A Thanksgiving-ready medley of butternut squash, dried cranberries, shallots, and sourdough bread which you can make ahead as it stays moist from the eggs and cream. Thank you Better Homes and Gardens

 

2 tablespoons butter

2 shallots, finely chopped

1 cup fresh cranberries

2 cups chicken stock or reduced-sodium chicken broth

1/2 cup uncooked wild rice, rinsed

1 pound butternut squash, peeled, seeded and cut in 1/2-inch cubes

1 tablespoon finely chopped fresh thyme

1 medium onion, finely chopped

3 stalks celery, chopped

1 1/2 cups half-and-half or light cream

8 eggs

1 1/2 cups turkey or chicken stock or reduced-sodium broth

3/4 cup dried cranberries

1 tablespoon finely chopped fresh sage

8 cups dried sourdough bread cubes 

• Heat oven to 350 degrees F. 
• Melt 1 tablespoon of the butter over medium heat. 
• Add shallots. Cook 1 minute. 
• Add fresh cranberries; cook for 1 minute more. 
• Add 2 cups chicken stock, the rice, and 1 teaspoon kosher salt. 
• Bring to boiling; reduce heat. 
• Simmer, covered, for 45 minutes. 
• Drain.
• Add remaining butter, squash, and thyme. Cook and stir 2 minutes. 
• Add onion and celery. Cook and stir 3 minutes more. 
• Sprinkle salt and pepper; set aside.
• In bowl whisk together half-and-half, eggs, and 1-1/2 cups stock. 
• Stir in cooked rice, squash, dried cranberries, sage, and bread cubes. 
• Transfer to shallow 3-quart casserole dish. 
• Bake, covered, for 20 minutes. 
• Uncover; bake for 30 minutes more or until golden.
• Prepare up to 2 days in advance; cover and refrigerate. 
• Reheat, covered, in a 350 degree F. oven, for 50 minutes.