dinner · american
Sage Butternut Stuffing Bake with Cranberries & Parmesan
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Instructions
1
Adjust an oven rack to the middle position and preheat the oven to 400 F (200 C).
2
While the oven heats, cut the sourdough into 1-inch cubes.
3
Dice the celery and onion and finely chop the sage leaves.
4
Melt the butter in a 10-inch oven-safe skillet over medium heat, then add the frozen squash, celery, onion, and half the salt.
5
Cook, stirring now and then, for 8 minutes until the squash edges turn golden and the onion is soft.
6
While the vegetables cook, finely grate the parmesan on the small holes of a box grater.
7
Whisk the eggs, milk, broth, sage, nutmeg, pepper, and remaining salt in a large bowl until smooth.
8
Add the bread cubes, cranberries, and half the parmesan to the bowl and toss until the bread has soaked up most of the custard.
9
Take the skillet off the heat, scrape the soaked bread into it, and fold everything together into an even layer.
10
Scatter the remaining parmesan over the top and bake 20 to 22 minutes until puffed and golden, and a knife in the center comes out with no liquid egg.
11
Let the bake rest for 5 minutes so the custard sets, then cut it into wedges and serve.
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