Add vegetables to classic sourdough stuffing for a two-in-one Thanksgiving side.
Ingredients
1(1 1/2-lb.
Butter a large (3-quart) baking dish, and set aside.
Credit:Dane Tashima; Food Stylist: Chelsea Zimmer; Prop Stylist: Christina Daley
Place bread cubes in a large heatproof bowl.
Melt 4 tablespoons of the butter in a 12-inch skillet over medium-high.
Add mushrooms; cook, undisturbed, until browned and shrunken in size, about 4 minutes.
Transfer squash mixture to bowl with bread cubes.
Add wine to skillet, and increase heat to high.
Cook, stirring occasionally, until wine is reduced to about 1/4 cup, about 3 minutes.
Pour over bread mixture, stirring to combine.
Let cool slightly, about 5 minutes.
Gently stir beaten eggs into bread mixture.
Transfer mixture to prepared baking dish.
Bake, uncovered, in preheated oven until golden brown, about 40 minutes.
Remove from oven; garnish with parsley.
