Fall Harvest Stuffing

Squash, cranberries, cheese, turkey, and sage, OH MY! This killer combo features Reese’s herb seasoned croutons and Knorr chicken bouillon. Stuff inside of a squash as I have, inside your turkey or in a baking dish. I used red kuri and kabocha squash, however butternut and acorn have a similarly rich buttery taste to them, and would taste great.

Print Recipe
Fall Harvest Stuffing
Prep Time 15 Minutes
Cook Time 25 Minutes
Servings
Ingredients
Prep Time 15 Minutes
Cook Time 25 Minutes
Servings
Ingredients
Instructions
  1. Roast the squash in advance until soft. If you plan to fill a squash with stuffing, don't pre-roast the squash you plan to fill. Once Roasted, remove skin and cube it.
  2. Pour one package of Reese herb seasoned croutons into a large bowl.
  3. Pre-heat a skillet and brown the ground turkey. Pour the browned turkey out over the croutons in the bowl.
  4. Return the pan to the stove top and melt the butter over medium heat. Once melted, add in the garlic, bacon bits and sage.
  5. introduce the roasted and cubed squash to the pan. Sautéing until golden brown then pour out over turkey and croutons in the bowl.
  6. Next add in the cranberries, cheese, onions & Parsley.
  7. Dissolve the Knorr bouillon cube in 1 1/2 cup hot water. Once dissolved, pour the liquid over the ingredients in the bowl. Mix well to combine.
  8. Scoop the stuffing into a squash or bake in an oven safe bowl. Bake at 350 degrees for 25 Minutes

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