Squash & Oyster Stuffing

Squash & Oyster Stuffing

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From: EatingWell Magazine, November/December 2015

This healthy stuffing recipe with oysters and butternut squash is a lightened-up version of the must-have holiday side. Whether you call it stuffing or dressing, you can make it moist or crispy. If you're an extra-moist-stuffing type, bake it covered for the full 50 minutes; if you like some crispy bits on top, follow the recipe as written: bake covered for about 30 minutes, then uncovered for an additional 20 minutes.

Ingredients 10 servings

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  • 10 cups cubed sourdough bread ( ½- to 1-inch pieces)
  • 2 tablespoons extra-virgin olive oil
  • 2 cups chopped leeks
  • 1 cup diced fennel bulb
  • 1 cup diced butternut squash
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley or 2 teaspoons dried
  • 2 tablespoons chopped fresh thyme or 2 teaspoons dried
  • 2-3 cups low-sodium broth
  • 4 tablespoons unsalted butter
  • 1 cup shucked oysters (see Tip), halved or quartered
  • ½ teaspoon ground pepper

Preparation

  • Active

  • Ready In

  1. Preheat oven to 275°F. Spread bread on a large baking sheet and bake until dry to the touch, about 30 minutes. Let cool. Transfer to a large bowl.
  2. Increase oven temperature to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
  3. Heat oil in a large skillet over medium-high heat. Add leeks, fennel and squash; cook, stirring occasionally, until just starting to brown, 3 to 5 minutes. Reduce heat to medium and cook, stirring occasionally, until tender, 3 to 5 minutes more. Add garlic and cook, stirring, for 30 seconds. Add parsley and thyme and cook, stirring, for 30 seconds. Scrape the mixture on top of the bread. Melt butter in the pan, scraping up any browned bits, then scrape onto the bread. Add broth to taste, oysters and pepper to the bread mixture and stir to combine. Transfer to the prepared baking dish. Spray one side of a piece of foil with cooking spray and cover the stuffing, sprayed-side down.
  4. Bake for 30 minutes. Uncover and continue baking until golden brown, about 20 minutes more.
  • Make Ahead Tip: Toast the bread and store, uncovered at room temperature, for up to 2 days.
  • Look for preshucked oysters by the pound at the seafood counter or packed in plastic containers in the seafood department of most supermarkets. One 8-ounce container yields a scant 1 cup of drained shucked oysters.

Nutrition information

  • Serving size: about ¾ cup
  • Per serving: 228 calories; 9 g fat(4 g sat); 2 g fiber; 29 g carbohydrates; 8 g protein; 96 mcg folate; 22 mg cholesterol; 4 g sugars; 0 g added sugars; 2,109 IU vitamin A; 8 mg vitamin C; 67 mg calcium; 4 mg iron; 310 mg sodium; 261 mg potassium
  • Nutrition Bonus: Vitamin A (42% daily value), Folate (24% dv), Iron (22% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, ½ vegetable, 1½ fat

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