What is your favorite side at Thanksgiving? Mine is a tie between the stuffing and the sweet potatoes, but we all know the sweet potato casserole should really be considered a dessert. ;) This stuffing is a winner! Seriously friends it's delicious.
All my ingredients are organic and from Sprouts. I love butternut squash, I don't like peeling and chopping butternut squash, and I love that Sprouts has it all done for you. :)
After I made the stuffing to photograph for this post I ended up eating it for dinner that evening and then lunch the next two days, by itself. This is going to be delicious paired with all the other goodness of Thanksgiving and drizzled with gravy, but it also just holds it's own. I kept craving it after it was gone from my fridge!
The recipe is fairly simple. You cook your biscuits, set them aside. You saute the butternut squash with onions, garlic, herbs and spices. Then you dump it all in a bowl mix it up and roast it for a few minutes. Easy peesy.
I've never had a kitchen tool that I use more than my Silpat. I roasted my stuffing on my Large Silpat and Perforated Baking Sheet (affiliate link) and it just slides right off, no sticking!@handmadeintheheartland) or facebook!
This stuffing recipe is made with fresh ingredients from Sprouts Farmers Market.
This recipe for Thanksgiving stuffing with cranberries, sage and butternut squash is delicious, fresh and a perfect side for your feast!
- 1 package Immaculate Baking Company buttermilk biscuits (8 pack)
- 15 oz Sprouts organic pre-diced butternut squash, or 3 cups of peeled & diced organic butternut squash
- 1/2 cup organic onions, finely diced
- 2 Tablespoons Horizon organic unsalted butter
- 1/2 tsp salt & pinch of pepper
- 1 Tablespoon of chopped fresh organic rosemary
- 1 Tablespoon of chopped fresh organic sage
- 1 Tablespoon of minced fresh organic garlic, about 3 cloves
- 1/2 cup organic white wine
- 3/4 cup organic dried cranberries
- 1/2 cup water
- 1 tsp organic vegetable stock base
- Cook the biscuits according to package directions, remove from oven and set aside.
- In a skillet over medium heat melt the butter, add the butternut squash and onions and cook, stirring occasionally until the squash is soft, about 8-10 minutes. Add the salt, pepper, rosemary, sage and garlic to the skillet. Stir to combine and cook 2-3 minutes more. Add the white wine to deglaze the pan. Cook 2-3 minutes and then remove from heat.
- Chop the biscuits into bit size pieces. In a liquid measuring cup combine the vegetable stock concentrate with 1/2 cup warm water. Whisk with a fork to disperse the concentrate.
- In a large mixing bowl combine the squash mixture with the biscuits, cranberries and 1/2 cup of stock.
- Spread the mixture onto a lined baking sheet and bake at 425 for 10-15 minutes.
- Remove from oven and serve!
Happy Thanksgiving friends! What will you be preparing, do you have favorite dish and favorite recipes? I'd love to hear in the comments!