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.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2015

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Recipe Summary

total:
1 hr 30 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 275 degrees 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.

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  • Increase oven temperature to 350 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.

  • 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.

  • Bake for 30 minutes. Uncover and continue baking until golden brown, about 20 minutes more.

Tips

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 Facts

228 calories; protein 7.8g 16% DV; carbohydrates 29.3g 9% DV; dietary fiber 2g 8% DV; sugars 3.6g; fat 9.3g 14% DV; saturated fat 3.8g 19% DV; cholesterol 22.1mg 7% DV; vitamin a iu 2108.7IU 42% DV; vitamin c 8.1mg 13% DV; folate 95.5mcg 24% DV; calcium 66.8mg 7% DV; iron 3.7mg 20% DV; magnesium 31.8mg 11% DV; potassium 261.1mg 7% DV; sodium 309.9mg 12% DV; thiamin 0.3mg 34% DV.