Popular
Latest From the Show
How to Make Celery Apple Onion Butternut Squash Stuffing by Rach…
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
This fruit-and-veg-packed stuffing is baked outside of the turkey for extra-crispy results.
MAKE-AHEAD: This recipe can be made ahead of time. Just prep up until the baking step and freeze it for a few weeks or refrigerate for a few days then bake according to instructions below when you’re ready to serve (defrost first if you’re freezing it).
Try it with the rest of Rach’s make-ahead Thanksgiving menu:
Ingredients
- 6 cups homemade croutons, using a combination of peasant, whole wheat, and sourdough bread, or 1 bag stuffing cubes, such as sage and onion or traditional Pepperidge Farm brand
- 1-2 tablespoon Bell’s ground poultry seasoning
- 1 butternut squash, around 1 pound of squash, chopped the same size as breadcrumbs
- 2 tablespoons extra-virgin olive oil (EVOO)
- ½ teaspoon allspice
- ½ teaspoon nutmeg
- Salt and pepper
- 1 stick butter, divided
- 5 to 6 ribs celery from the heart, chopped (about 2 cups)
- 1 large onion, chopped
- 2 large crisp apples, such as Honeycrisp, Braeburn, or Macoun, left unpeeled and diced
- 2 large fresh bay leaves
- 1/2 cup loosely packed herbs, such as fresh parsley, sage, and thyme, finely chopped
- 1 quart chicken or turkey stock
Yield
Serves: 8 to 10
Preparation
Preheat oven to 375°F.
If making your own breadcrumbs, dice half of the bread into ½ inch dice. Place the other half of the bread in a food processor and process into large crumbs. Spread bread over 2 large shallow baking pans and sprinkle with 1 tablespoon Bell’s ground poultry seasoning and bake in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through baking, until completely dry, about 25 minutes. Transfer bread to a large bowl.
On a sheet tray, mix butternut squash with olive oil, allspice, nutmeg, and salt and pepper. Roast until nice and crisp, around 10-15 minutes.
Melt 6 tablespoons butter in a large skillet over medium heat. When butter foams, add the celery, onion, apples, bay, herbs, and salt and pepper, and cook to soften 10-12 minutes. Add cubed bread and roasted squash, then season with 1 tablespoon Bell’s and moisten with stock; stir to absorb.
Butter a casserole dish with 1/2 tablespoon of the remaining butter and fill pan with stuffing. Use the rest of the butter to dot top. Roast the stuffing 30-40 minutes until crispy at the edges.