Go Back Email Link
–+ servings

Sage Turkey & Butternut Squash Stuffing Casserole

Add to Collection
Coogan's Kitchen
Sage Turkey & Butternut Squash Stuffing Casserole can easily be converted to a tasty vegetarian dish or it's perfect for those turkey leftovers! It's full of fall flavors soaked up in sourdough bread and veggies!
No ratings yet
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 30 minutes
Roast Butternut Squash 30 minutes
Course Brunch, Dinner, Main Course
Servings 6 servings

Equipment

  • Large rimmed sheet pan
  • Parchment paper
  • Large Skillet
  • 9x13 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 13x9 - 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

Nutrition Disclaimer
Did you try this recipe?Snap a few pics and mention @shaylahcoogan or tag us by using #cooganskitchen!
Keyword Butternut Squash, Chopped Pecans, Cranberries, Easy Casseroles, Sourdough Bread, Sourdough Stuffing
Tried this recipe?Let us know how it was!