Savory Butternut Squash Stuffing

Ingredients

• 2 tablespoons butter
• 2 shallots, chopped
• 2 cups chicken stock
• 1/2 cup uncooked wild rice, rinsed
• 1 1/2 lbs butternut squash, peeled, seeded and cut in 1/2 inch cubes
• 1 tablespoon chopped fresh thyme
• 3 stalks celery, chopped
• 1 1/2 cups half-and-half
• 8 eggs
• 1 1/2 cups chicken stock
• 1 tablespoon chopped fresh sage
• 8 cups sourdough bread cubes
• kosher salt

Directions

1. 1

   Melt 1 tablespoon of the butter ina Dutch oven. Add the shallots and cook for 2 minutes. Add 2 cups chicken stock, rice and 1 teaspoon kosher salt. Boil, reduce heat, and simmer for 45 minutes uncovered before draining.

2. 2

   Heat oven to 350 and return the Dutch oven to the heat. Add remaining butter, squash and thyme. Cook 2 minutes. Add onion and celery. Cook for 3 minutes more. Salt and pepper the squash before setting it aside.

3. 3

   In a bowl whisk together the half and half, eggs and 1 1/2 cups of stock. Stir in the rice, squash, sage and bread. Transfer to a casserole dish and bake (covered) for 20 minutes. Bake uncovered for 30 minutes more or until golden.