Squash and Oyster Stuffing Recipe
This oyster and butternut squash stuffing recipe is a lighter version of a must-have holiday side dish. This recipe is low in calories and fat, but big on flavor! This stuffing is sure to be requested year after year.
- 10 cups cubed sourdough bread
- 2 tablespoons extra-virgin olive oil
- 2 cups chopped leeks
- 1 cup diced fennel
- 1 cup diced butternut squash
- 2 cloves garlic, minced
- 2 tablespoons chopped parsley or 2 teaspoons dried
- 2 tablespoons chopped thyme or 2 teaspoons dried
- 4 tablespoons unsalted butter
- ½ teaspoon ground pepper
- 1 cup shucked oysters (see tip) halved or quartered
- Preheat oven to 275 degrees. Spread bread on a large baking sheet and bake until dry to the touch, about 30 minutes. Let cool. Transfer to a large bowl.
- Increase oven temperature to 350 degrees. 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. 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, oysters and pepper to the bread mixture and stir to combine. Transfer to the baking dish. Spray one side of a piece of foil with cooking spray and cover the stuffing.
- Bake for 30 minutes. Uncover and continue baking for 20 minutes until golden brown.
TIP: Look for pre-shucked oysters by the pound at the seafood counter in plastic containers in the seafood department of most grocery stores. One 8-ounce container yields a about 1 cup of drained shucked oysters.