Stuffing can be one of the more polarizing Thanksgiving go-tos — and we’ve just never been big on the mushy, bland-bread version.
What’s 100 times better? This recipe jam-packed with vibrant seasonal flavors like delicate acorn squash, earthy mushrooms, and the cold-weather trifecta of rosemary, sage, and thyme. Oh, and challah bread — it’s a revelation, trust us.
Quinoa Tabbouleh Stuffing with Roasted Squash and Mushrooms
1 large loaf challah, cut into large cubes and dried out overnight (alternatively, you can toast the bread at 100 degrees Fahrenheit until lightly crispy)
1 1/2 cups yellow onion, diced
1 1/2 cups celery, diced
2 cups wild mushrooms, diced
2 acorn squash, sliced
3 cloves garlic, minced
2 tablespoons fresh thyme, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh sage, finely chopped
1-1/2 teaspoons salt
1 teaspoon ground black pepper
3 cups low-sodium vegetable broth
6 tablespoons butter, melted
1 package Cava Quinoa Tabbouleh
Preheat the oven to 400 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish or a large cast-iron skillet.
Slice the ends off of each squash and cut in half. Scoop the seeds out of the center with a spoon. Slice each half into 3/4-inch thick half-moons. Toss the squash with olive oil and sea salt, and arrange in a single layer on a baking sheet. Roast for 15 minutes, flipping halfway, until the squash is lightly browned. Remove from heat and set aside. Reduce oven temperature to 300 degrees Fahrenheit.
Heat a large skillet over medium-high heat. Add the olive oil, onion, and celery. Cook, stirring often, until the onions are fragrant, about 5 minutes. Stir in the mushrooms and squash (cut squash rings into smaller pieces if desired), and cook until the squash is fork tender and the mushrooms have caramelized, about 10 minutes. Stir in the garlic, thyme, rosemary, and sage. Cook another minute or so, then season generously with salt and pepper. Remove from the heat and set aside to cool slightly.
In a very large mixing bowl, gently toss the bread and the broth to coat. Add the squash/mushroom mixture and 4 tablespoons of butter to the pan. Gently toss to combine with the bread cubes. Pour the mixture into your prepared baking dish.
Cover the dish with foil and bake for 40 to 45 minutes. Remove the foil, sprinkle evenly with a layer of quinoa tabbouleh, and dot with a few pats of butter. Continue baking for another 10 to 15 minutes, until the stuffing is golden on top. Serve warm.
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