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Ingredients
🍞 1 loaf Rustic Italian bread cubed and dried, or 8-10 cups boxed bread cubes
🎃 1 Delicata Squash
🧈 2 sticks unsalted butter
🥒 3 celery stalks
🧅 1 medium red onion
🧄 5 cloves garlic
🌿 2 sprigs fresh rosemary
🌿 3 sprigs fresh thyme
🌿 1/2 cup fresh chopped parsley
🥫 2 cans 10.5 oz each Campbell's Cream of Chicken Soup
🐓 3 cups Swanson chicken broth
🧂 1/4 teaspoon salt
🧂 1/4 teaspoon black pepper
Instructions
1- Prep the Bread:
- Preheat your oven to 350°F (175°C).
- Slice the rustic Italian bread into 1-inch cubes. Spread them evenly on a baking sheet lined with parchment paper. Toast in the oven for about 10-15 minutes until they are dried and lightly golden.
2- Prep the Delicata Squash:
- Cut both ends off the delicata squash. Halve it lengthwise and scoop out all the seeds using a spoon. Slice the squash halves into crescent-shaped pieces, then dice into small cubes.
3- Prep the Aromatics:
- Dice the celery stalks and red onion into small, uniform pieces. Mince the garlic cloves.
4- Prepare the Herbs:
- Strip the leaves from the rosemary and thyme sprigs. Finely chop the herbs along with the parsley.
5- Mix the Liquid Base:
- In a large measuring pitcher, pour in the Swanson chicken broth. Add the Campbell's Cream of Chicken Soup and whisk until smooth and well combined.
6- Sauté the Vegetables:
- In a large skillet over medium heat, melt the unsalted butter. Add the diced celery, red onion, and delicata squash cubes. Season with salt and black pepper. Sauté until the vegetables begin to soften, about 5-7 minutes.
7- Add Garlic and Herbs:
- Incorporate the minced garlic and the chopped herbs into the skillet, stirring and cooking for an additional minute until fragrant.
8- Combine the Stuffing:
- Transfer the toasted bread cubes into a large wooden mixing bowl. Pour the sautéed vegetable and herb mixture over the bread cubes.
9- Add Liquid and Mix:
- Pour the prepared liquid mixture over the bread and vegetables in the mixing bowl. Stir thoroughly with a wooden spoon until the bread is evenly coated and moistened.
10- Bake the Stuffing:
- Transfer the entire mixture into a white rectangular baking dish. Bake at 350°F (175°C) for 35-40 minutes, or until the stuffing is golden brown on top and cooked through.
11- Garnish & Serve:
- Remove from oven and garnish with additional fresh chopped parsley if desired. Serve warm.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8
Calories per Serving: Approx. 250 kcal
Protein per Serving: 7g
Fat per Serving: 12g
Carbohydrates per Serving: 28g
Equipment: Large wooden cutting board, chef’s knife, baking sheet, parchment paper, oven, metal spoon/scooper, large measuring pitcher, whisk, large skillet (resembles Caraway cookware), spatula, small spoon, large wooden mixing bowl, baking dish
Cooking Tips:
- Drying the bread ensures it absorbs moisture without becoming soggy.
- Sautéing the vegetables in butter intensifies their flavor and tenderness.
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