Sage Turkey & Butternut Squash Stuffing Casserole
Sage Turkey & Butternut Squash Stuffing Casserole … A Gorgeous Fall Recipe
Sage Turkey & Butternut Squash Stuffing Casserole is a truly beautiful dish that can easily be converted into a tasty vegetarian dish or just toss in your turkey leftovers! Fresh fennel, fragrant sage, rosemary, sweet onions, buttery garlic, and pecans are combined with turkey, roasted butternut squash, and white wine-broth-infused sourdough bread … then topped with dried cranberries! D E L I S H !!!
The huge chunks of sourdough bread soak up all those delicious fall flavors! Every bite is so yummy!
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What do you need to make Sage Turkey & Butternut Squash Stuffing Casserole?
Here’s what you’ll need to pick up from the grocery store:
For the Butternut Squash
- Butternut squash, 1 whole butternut squash – peeled, seeded, and cut into cubes
- Extra virgin olive oil, 2 tablespoons olive oil
- Kosher salt, 1 to 2 tablespoons salt (seems like a lot but trust me!)
- Black pepper, 1 to 2 tablespoons pepper (again, seems like a lot but trust me!)
For the Stuffing
- Extra virgin olive oil, 2 tablespoon olive oil
- Unsalted butter, 2 tablespoons butter
- Sweet onion, 1 large white or yellow onion – diced
- Celery, 2 stalks celery – diced
- Fresh fennel, 1 stalk fresh fennel – diced
- Kosher salt, 1 teaspoon salt
- Black pepper, 1 teaspoon pepper
- Garlic, 6 cloves garlic – minced
- Fresh sage, 10 leaves of fresh sage, chopped
- Rosemary, 4 sprigs of fresh rosemary, snipped with kitchen shears
- White wine, 1/4 cup white wine
- Chicken broth, 1 1/2 cups chicken broth
- Pre-cooked oven baked turkey breast, 1 pound pre-cooked turkey (you can also use leftover turkey or we love the Kirkland brand from Costco)
- Unsalted butter, 1 tablespoon unsalted butter
- Sourdough bread, 6 cups cubed sourdough bread
- Pecans, 1/4 cup chopped pecans
For the Topping
- Dried cranberries, 1/4 cup dried cranberries
- Fresh rosemary, 2 to 3 sprigs fresh rosemary
- Dried parsley, 3 pinches of dried parsley
How do you make this easy turkey and squash stuffing casserole?
Preheat your oven to 400° F.
Prepare a large rimmed baking sheet with aluminum foil topped with a layer of parchment paper (if you’d like an easy clean-up!).
Place the whole butternut squash in the microwave for about 3 to 4 minutes. This will make it easy for you to slice through it lengthwise with a sharp knife. Then use a spoon to scoop out the inner pulp and seeds. Lay it cut-side down, chop off the ends, and use a vegetable peeler to peel off the outer skin. Then chop into equal-sized cubes.
NOTE: Equal-sized cubes will ensure the squash bakes evenly.
Spread out the cubes of squash on the sheet pan and drizzle with olive oil. Toss around to evenly coat all sides with the oil. Then heavily season with salt and pepper. Toss the squash and season again, if needed.
Bake for 30 minutes, or until the squash is fork-tender.
While the butternut squash is roasting:
In a large skillet, heat 2 tablespoons of olive oil and melt 2 tablespoons of unsalted butter over medium-high heat. Stir in the fresh fennel, onions, celery, salt, pepper, and cook for about 7 minutes until the veggies have softened.
Then mix in minced garlic, chopped sage, and rosemary. Add in the turkey and 1 additional tablespoon of unsalted butter. Sprinkle with additional salt and pepper (optional).
Pour in the white wine and stir for about 45 seconds. Reduce temperature to medium heat.
Drop in the sourdough bread cubes and chopped pecans. Pour in 1½ cups chicken broth and toss the bread and veggie mixture until the bread is well coated. Then remove the skillet from the heat.
Once the butternut squash has finished baking:
Reduce the oven temperature to 350° F and spray a 13×9 – inch casserole dish with non-stick cooking spray.
Transfer the butternut squash to the casserole dish. Then mix the bread and veggie mixture gently into the squash.
Drizzle the top with olive oil and sprinkle with salt and pepper.
Bake for 30 minutes.
Sprinkle with cranberries and herbs prior to serving. Enjoy!
Here are a few other easy squash recipes we love:
- Baked Chicken and Cinnamon Squash
- Autumn Acorn Squash with Wild Rice
- Harvest Vegetables and Chicken Pasta Soup
Looking for more tasty and easy recipes? Try a few here:
- Italian Chicken and Acorn Squash Couscous
- Chicken & Pork Crostina Pasta
- Creamy Beef and Potatoes
- Wild Rice Chicken Casserole – (Easy Recipe)
- Meat and Potato Timballo Pie
Sage Turkey & Butternut Squash Stuffing Casserole
Equipment
- Large rimmed sheet pan
- Parchment paper
- Large Skillet
- 9×13 inch baking dish
- Non-stick Cooking Spray
Ingredients
Butternut Squash
- 1 whole butternut squash , peeled, seeded, and cut into cubes
- 2 tbsp olive oil , extra virgin
- 1-2 tbsp kosher salt , seems like a lot but trust me!
- 1-2 tbsp black pepper , seems like a lot but trust me!
Stuffing
- 2 tbsp olive oil , extra virgin
- 2 tbsp unsalted butter
- 1 large sweet onion , diced
- 2 stalks celery , diced
- 1 stalk fresh fennel , diced
- 1 tsp kosher salt
- 1 tsp black pepper
- 6 cloves garlic , minced
- 10 leaves fresh sage , chopped
- 4 sprigs rosemary , snipped with kitchen shears
- ¼ cup white wine
- 1½ cups chicken broth
- 1 lb pre-cooked oven-baked turkey breast , use leftover turkey or we like Kirkland brand from Costco.
- 1 tbsp unsalted butter
- 6 cups cubed sourdough bread
- ¼ cup chopped pecans
Topping
- ¼ cup dried cranberries
- 2-3 sprigs fresh rosemary , optional
- 3 pinches dried parsley , optional
Instructions
- Preheat oven to 400° F.Prepare a large rimmed baking sheet with aluminum foil topped with a layer of parchment paper (if you'd like an easy clean-up!). Place the butternut squash in the microwave for 3-4 minutes. This will make it easy to slice through it lengthwise with a sharp knife. Use a spoon to scoop out the inner pulp and seeds. Then lay it cut-side down, chop off the ends, and use a vegetable peeler to peel off the outer skin. Then chop into equal-sized cubes.
- Spread out the cubes of squash on the sheet pan and drizzle with olive oil. Toss around to evenly coat all sides with the oil. Then heavily season with salt and pepper. Toss the squash and season again, if needed.
- Bake for 30 minutes, or until the squash is fork-tender.
- While the butternut squash is roasting:In a large skillet, heat 2 tablespoons olive oil and melt 2 tablespoons unsalted butter over medium-high heat. Stir in fennel, onions, celery, salt, and pepper; cook about 7 minutes until softened.
- Then mix in garlic, chopped sage, and rosemary. Add the turkey and 1 additional tablespoon of unsalted butter. Sprinkle with additional salt and pepper (optional).Stir in white wine and stir for about 45 seconds. Reduce temperature to medium heat.
- Drop in the sourdough bread cubes and chopped pecans. Pour in 1½ cups chicken broth and toss the bread cubes and veggie mixture until the bread is well coated. Remove from heat.
- Once the butternut squash has finished baking:Reduce the oven temperature to 350° F and spray a 13×9 – inch casserole dish with non-stick cooking spray.
- Transfer the butternut squash to the casserole dish. Then mix the bread and veggie mixture gently into the squash. Drizzle the top with olive oil and sprinkle with salt and pepper.
- Bake for 30 minutes.Sprinkle with cranberries and herbs prior to serving.
Notes
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Amazon Associate Disclosure: As an Amazon Associate, we earn from qualifying purchases.
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