Delicata Squash Stuffing with Celery & Apples

 

(Recipe & photo courtesy of Heather, Kailyard Kitchen)

Hi everyone – I’m so sorry for getting this recipe up late!  I apparently saved it as a draft, thinking I had successfully published it (ah, technology!), so I see now that it sadly wasn’t available for Thanksgiving meal preps.  I’m very sorry for the inconvenience and hope that you’ll hold onto this delicious recipe for other holiday suppers!

-Kristin

 

This stuffing recipe was a hit in our house this Thanksgiving and is sure to make an appearance on the holiday table again this year and for years to come. I hope you are having a lovely holiday weekend. Our home has been filled with friends and family- a welcome reminder of the bounty we are surrounded by. I am so grateful for Jubilee Farm and the amazing produce that graces our table every week. It’s truly an honor to write recipes that feature their harvests. The holidays are officially upon us. Feast and enjoy!

-Heather

Delicata Squash Stuffing with Celery and Apples

  • 1 delicata squash, washed, seeded, and cut into large dice
  • 1/2 pound crimini mushrooms, sliced or quartered
  • 1 large apple, cored and cut into large dice
  • 2 shallots, sliced
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon salt
  • 2 cups celery, large dice
  • 1 medium onion, large dice
  • Half loaf of sourdough cut into cubes (day old is great for this)
  • 1 1/2 cups vegetable or chicken stock
  • Leaves from 1 branch rosemary, stripped and chopped
  • 1 tablespoon fresh thyme (1 teaspoon dried)
  • 1 tablespoon fresh sage, chopped (1 teaspoon dried)
  • 1/4 cup chopped parsley
  1. Preheat oven to 400°. Combine squash, mushrooms, apples, and shallots in a large mixing bowl and toss with 2 tablespoons olive oil and salt. Roast until squash is easily pierced with a fork, about 20-30 minutes. When finished cooking, remove veggies and turn oven down to 350°.
  2. In a large Dutch oven, heat oil then sauté onions and celery over medium-high heat for 5 minutes. Add bread and continue cooking, stirring often for another 5-8 minutes.
  3. Add roasted vegetables, stock, and herbs to the pot. Stir mixture over medium heat until the bread has absorbed most of the stock.
  4. Transfer to oven with lid and bake 20 minutes, remove lid and cook for another 10 minutes. Transfer to a serving dish or place it right on the table!
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