Reviews (1) Add Rating & Review Martha Stewart Member Rating: Unrated 11/07/2009 Where does one order the turkey from/where are they sold?
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Gallery Read the full recipe after the video. Recipe Summary Servings: 8 Yield: Makes enough for one (12- to 14-pound) turkey 5029_110209_stuffing_l.jpg
Ingredients Ingredient Checklist 1 (1-pound) loaf rustic white bread, crusts removed, and cut into 1-inch cubes 1 small butternut squash, peeled, seeded, and cut into 1/2-inch pieces 6 tablespoons olive oil Coarse salt and freshly ground pepper 1/2 cup thinly sliced shallots 2 ribs celery, chopped 1 small leek, white part only, chopped 4 cups cleaned, dried, stemmed, and torn mustard greens 12 ounces cremini mushrooms, trimmed and quartered 1 tablespoon chopped fresh sage 3 tablespoons fresh flat-leaf parsley, chopped 2 teaspoons fresh thyme 2 1/4 cups low-sodium store-bought chicken broth 1/4 cup (1/2 stick) unsalted butter, plus more for baking dish, if using
Gallery Read the full recipe after the video.
Recipe Summary Servings: 8 Yield: Makes enough for one (12- to 14-pound) turkey 5029_110209_stuffing_l.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 8 Yield: Makes enough for one (12- to 14-pound) turkey
Recipe Summary
Servings: 8 Yield: Makes enough for one (12- to 14-pound) turkey
Servings: 8
Yield: Makes enough for one (12- to 14-pound) turkey
8
Makes enough for one (12- to 14-pound) turkey
5029_110209_stuffing_l.jpg
5029_110209_stuffing_l.jpg
Ingredients
Ingredients
- 1 (1-pound) loaf rustic white bread, crusts removed, and cut into 1-inch cubes 1 small butternut squash, peeled, seeded, and cut into 1/2-inch pieces 6 tablespoons olive oil Coarse salt and freshly ground pepper 1/2 cup thinly sliced shallots 2 ribs celery, chopped 1 small leek, white part only, chopped 4 cups cleaned, dried, stemmed, and torn mustard greens 12 ounces cremini mushrooms, trimmed and quartered 1 tablespoon chopped fresh sage 3 tablespoons fresh flat-leaf parsley, chopped 2 teaspoons fresh thyme 2 1/4 cups low-sodium store-bought chicken broth 1/4 cup (1/2 stick) unsalted butter, plus more for baking dish, if using
Directions
Arrange bread in a single layer on a baking sheet, and let stand, uncovered, at room temperature overnight. (Alternatively, bake bread in a 250-degree oven until dry but not browned, 25 to 30 minutes.)
Transfer bread to a large bowl. Preheat oven to 400 degrees.
In a medium bowl, toss squash with 2 tablespoons olive oil until coated; season with salt and pepper. Arrange squash in an even layer on a baking sheet; transfer to oven and roast until squash is tender, about 15 minutes. Transfer squash to bowl with bread cubes.
Heat 2 tablespoons oil in a large skillet over medium-low heat. Add shallots, celery, and leek. Cook, stirring occasionally, until vegetables are soft, about 5 minutes. Fold in mustard greens and cook until just wilted, about 1 minute. Transfer to bowl with bread and squash.
Heat remaining 2 tablespoons oil in skillet over medium heat. Add mushrooms and cook, stirring occasionally, until softened, 2 to 3 minutes. Transfer to bowl with bread and vegetables.
Heat chicken broth in a small saucepan with butter and over medium-low heat until butter is melted; pour over bread mixture. Add sage, parsley, and thyme to bread mixture; season with salt and pepper; mix until well combined. Let stuffing mixture cool completely if stuffing in turkey.
To cook stuffing in a turkey: Loosely stuff into a turkey, and roast until center of stuffing registers 165 degrees on an instant-read thermometer. To bake all of the stuffing outside a turkey: Spoon into a buttered 2-quart baking dish. Cover dish with parchment paper-lined aluminum foil. Bake at 400 degrees for 20 minutes. Uncover and bake until golden brown, about 25 minutes more.
Reviews (1)
Add Rating & Review
Martha Stewart Member Rating: Unrated 11/07/2009 Where does one order the turkey from/where are they sold?
Reviews (1)
Add Rating & Review
Add Rating & Review
Martha Stewart Member Rating: Unrated 11/07/2009 Where does one order the turkey from/where are they sold?
Martha Stewart Member
Rating: Unrated 11/07/2009
Where does one order the turkey from/where are they sold?
Rating: Unrated
All Reviews for Autumn Harvest Stuffing
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Autumn Harvest Stuffing
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
