Butternut Squash Stuffing
- 12 cup(s) (from 1-pound loaf) sourdough bread, cut into ½-inch cubes
- 8 ounce(s) bacon, cut crosswise into ½-inch pieces
- 1 (2-pound) butternut squash, peeled, seeded, and cut into 1⁄2-inch chunks
- 3 stalk(s) celery, chopped
- 8 ounce(s) (about 4 large) shallots, finely chopped (about 1½ cups)
- 2 tablespoon(s) chopped fresh sage leaves
- Salt and ground black pepper
- 3 cup(s) chicken broth
- Preheat oven to 325 degrees F. Divide bread between two 15½” by 10½” jelly-roll pans or large cookie sheets. Place pans on 2 oven racks and toast bread 30 to 35 minutes or until golden, stirring bread and rotating pans between upper and lower racks halfway through toasting. Cool bread in pans on wire racks.
- Meanwhile, in nonstick 12-inch skillet, cook bacon over medium heat 15 to 20 minutes or until browned, stirring occasionally. With slotted spoon, transfer bacon to very large bowl.
- Remove all but 3 tablespoons bacon fat from skillet. Add butternut squash, celery, and shallots, and cook over medium-high heat 15 minutes or until vegetables are tender and shallots are lightly browned, stirring frequently. Remove skillet from heat; stir in sage, ¼ teaspoon salt, and ¼ teaspoon pepper.
- To bowl with bacon, add bread and broth; toss to mix well. Add vegetable mixture and toss.
- Use squash mixture to stuff 12- to 16-pound turkey, or spoon into greased 13″ by 9″ glass baking dish. Cover baking dish with foil and bake stuffing in preheated 325 degrees F. oven 20 minutes. Remove foil and stir stuffing. Bake 25 minutes longer or until heated through and lightly browned on top.