Butternut Squash Stuffing

From Good Housekeeping

Photo by Ann Stratton

Active time: 50 minutes

Total time: 1 hour 35 minutes

Makes 16 side-dish servings

12 cups (1/2-inch cubes) sourdough bread (from 1-lb. loaf)

8 oz. bacon, cut crosswise into 1/2-inch pieces

1 butternut squash (about 2 lb.), peeled, seeded, and cut into 1/2-inch chunks

3 celery stalks, chopped

8 oz. shallots (about 4 large), finely chopped (about 1 1/2 cups)

2 Tbsp. chopped fresh sage leaves

Salt and pepper

3 cups chicken broth

1. Preheat oven to 325°F. Divide bread between 2 large baking sheets. Place pans on 2 oven racks, and toast bread 30 to 35 minutes, or until golden, stirring bread and rotating pans between racks halfway through toasting. Let bread cool in pans.
2. Meanwhile, in nonstick 12-inch skillet on medium, cook bacon 15 to 20 minutes, or until browned, stirring occasionally. With slotted spoon, transfer bacon to large bowl.
3. Remove all but 3 tablespoons bacon fat from skillet. Add butternut squash, celery, and shallots. Cook on medium-high 15 minutes, or until vegetables are tender and shallots are lightly browned. Remove from heat; stir in sage, 1/4 teaspoon salt, and 1/4 teaspoon fresh ground black pepper.
4. To bowl with bacon, add bread and broth; 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°F oven 20 minutes. Remove foil and stir stuffing. Bake 25 minutes, or until lightly browned.