Subj : BH&G 1895
To   : ALL
From : DAVE DRUM
Date : Mon Feb 22 2021 05:14:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Savory Butternut Squash Dressing
 Categories: Squash, Dairy, Rice, Fruits, Vegetables
      Yield: 8 Servings
 
      2 tb Butter
      2    Shallots; fine chopped
      1 c  Fresh cranberries
      2 c  Chicken stock or broth
    1/2 c  Uncooked wild rice; rinsed
      1 lb Butternut squash; peeled,
           - seeded, in 1/2" cubes
      1 tb Fine chopped fresh thyme
      1 md Onion; fine chopped
      3    Ribs celery; chopped
  1 1/2 c  Half-and-half or light
           - cream
      8 lg Eggs
  1 1/2 c  Turkey or chicken stock or
           - broth
    3/4 c  Dried cranberries
      1 tb Fine chopped fresh sage
      8 c  Dried sourdough bread cubes
 
  In Dutch oven 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.
  
  Heat oven to 350ºF/175ºC
  
  Return Dutch oven to medium heat. 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. 8 (1/2-cup)
  servings plus leftovers
  
  From the Test Kitchen: Prepare up to 2 days in advance;
  cover and refrigerate. Reheat, covered, in a 350ºF/175ºC
  oven, for 50 minutes.
  
  Better Homes & Gardens | November 2013
  
  MM Format by Dave Drum - 20 November 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I've had an elegant sufficiency; any more would be a superfluity.
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