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Bacon–Butternut Squash Stuffing

Smoky bacon and sweet butternut squash bring extra flavor to this traditional stuffing that everyone will love.

Serves 10
Ready in 110 mins
Prep time 40 mins
Cooking time 70 mins
301 calories per serving


> 10 cups stale bread cubes (1/2-inch cubes)
> 4 cups pre-cut butternut squash cubes
> 6 slices bacon, chopped
> 3 tbsp olive oil
> 4 celery sticks, finely chopped
> 2 medium carrots, finely chopped
> 2 large onions, finely chopped
> 1 tbsp finely chopped fresh rosemary
> 1 1/4 cups chicken  or turkey broth
> 3 large eggs


Preheat oven to 300°F. Arrange the bread cubes on a large rimmed baking sheet. Toast 6–8 min., until dry. Cool bread cubes completely. Finely chop the butternut squash cubes. Increase oven to 400°F.
In a large pot, combine the bacon and oil. Cook on medium 8–10 min., until bacon is crispy, stirring often. With slotted spoon, transfer bacon to a bowl.
To same skillet, add the celery, carrots, onions, rosemary, and butternut squash. Season with salt and pepper. Cook 12–14 min., until vegetables begin to soften, stirring often. Transfer to a large bowl and cool slightly.
To bowl with vegetables, add toasted bread cubes, broth, eggs, and cooked bacon. Season with salt and pepper. Mix until well combined. Transfer to a 3-qt baking dish. Cover with foil and bake 15 min. Remove foil and bake another 15–20 min., until top is golden brown.


Toast bread cubes ahead up to 2 days. In step 4, bake mixture 15 min., then keep at room temperature up to 2 hours. Finish in 400°F oven 15 min. to brown top.

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