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Cook Time:40 minsAdditional Time:50 minsTotal Time:1 hr 30 minsServings:10Yield:10 servingsJump to Nutrition Facts
Cook Time:40 minsAdditional Time:50 minsTotal Time:1 hr 30 minsServings:10Yield:10 servings
Cook Time:40 mins
Cook Time:
40 mins
Additional Time:50 mins
Additional Time:
50 mins
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:10
Servings:
10
Yield:10 servings
Yield:
10 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients10cupscubed sourdough bread (1/2- to 1-inch pieces)2tablespoonsextra-virgin olive oil2cupschopped leeks1cupdiced fennel bulb1cupdiced butternut squash2clovesgarlic, minced2tablespoonschopped fresh parsley or 2 teaspoons dried2tablespoonschopped fresh thyme or 2 teaspoons dried2-3 cups low-sodium broth4tablespoonsunsalted butter1cupshucked oysters (see Tip), halved or quartered½teaspoonground pepper
Cook Mode(Keep screen awake)
Ingredients
10cupscubed sourdough bread (1/2- to 1-inch pieces)
2tablespoonsextra-virgin olive oil
2cupschopped leeks
1cupdiced fennel bulb
1cupdiced butternut squash
2clovesgarlic, minced
2tablespoonschopped fresh parsley or 2 teaspoons dried
2tablespoonschopped fresh thyme or 2 teaspoons dried
2-3 cups low-sodium broth
4tablespoonsunsalted butter
1cupshucked oysters (see Tip), halved or quartered
½teaspoonground pepper
Directions
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.
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.
Originally appeared: EatingWell Magazine, November/December 2015
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Nutrition Facts(per serving)228Calories9gFat29gCarbs8gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
