Ingredients
1 butternut squash, peeled, halved, seeded, and cut into 3/4-inch pieces (8 cups)
1/4 cup extra-virgin olive oil
3 large sprigs sage
Coarse salt and freshly ground pepper
5 tablespoons unsalted butter
2 onions, finely chopped
6 stalks celery, finely chopped
3 tablespoons finely chopped thyme
2 teaspoons minced rosemary
14 ounces roasted peeled chestnuts, coarsely chopped
1 loaf brioche with crust, cut into 3/4-inch cubes (12 cups) and dried
2 cups Easy Turkey Stock
1 cup coarsely chopped fresh flat-leaf parsley
Preparation
Preheat oven to 425 degrees. Toss squash with oil and sage; season with salt and pepper. Spread in a single layer on a rimmed baking sheet. Roast, flipping once, until golden brown and tender, about 40 minutes. Crumble sage.
Melt butter in a large straight-sided skillet over high. Add onions, celery, thyme, rosemary, chestnuts, 2 teaspoons salt, and 3/4 teaspoon pepper. Cook, stirring occasionally, until onions are translucent, 5 to 6 minutes. Add to a large bowl with bread and squash mixture. Drizzle with stock; toss to combine. Stir in parsley; season with salt and pepper. Let cool completely before stuffing bird.
