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Butternut Squash and Wild Mushroom Stuffing

Tieghan, Half Baked Harvest
  • 70 minutes
  • Serves 6 to 8

INGREDIENTS

3 1/2 cups

Chicken or turkey broth, low sodium

4 cups

Butternut squash

2 cloves

Garlic

3 cups

Mushrooms, mixed

1/2

Onion, small

2 tbsp

Oregano, fresh

2 tbsp

Sage, fresh

1 tbsp

Thyme, fresh

3

Eggs

2 tbsp

Balsamic vinegar

1 tbsp

Brown sugar

1 tsp

Salt + pepper

2 tbsp

Olive oil

12 cups

Sourdough bread, day old

1 cup

Asiago cheese, grated

8 tbsp

Butter