A Stuffing Recipe That Won't Leave You (Completely) Stuffed

Believe it or not, being completely stuffed after a Thanksgiving meal is not a requirement 😉. That being said, please allow us to introduce you to this butternut squash, brussels sprouts and whole grain bread stuffing recipe from our friends at Food52. This healthier take on a traditional bread stuffing recipe is full of fiber thanks to all of the veggies and the whole grain bread, making it completely satisfying without providing that ‘I’m-so-full-I-might-get-sick’ feeling.

Photo Credit: Food52

Butternut Squash, Brussels Sprout and Bread Stuffing with Apples
From Food52.com
Serves: 6

1lb butternut squash, cubed
1 lb brussel sprouts, halved
1 medium gala apple, cut into a ½ inch dice
2 shallots, thinly sliced
3 tbsp olive oil, divided into 2 tbsp and 1 tbsp
1 cup onion, diced
1 cup celery, diced
10 slices of bread: whole grain, or If gluten free, millet bread
1.5 cups vegetable broth (plus extra as needed)
2 tsp fresh rosemary, chopped
1 tsp fresh thyme
1 tsp fresh sage
1/3 cup dried cranberries
1/3 cup pecans or walnuts
Sea salt and pepper to taste


  1. Preheat oven to 400 degrees. Toss the squash, brussel sprouts, apples and shallots in 2 tbsp olive oil and season with salt and pepper. Roast until very tender.
  2. Reduce oven heat to 350 degrees.
  3. Heat other tbsp. of olive oil in a large pot. Saute the onion and celery until translucent, about 5-8 minutes. Add the bread cubes and a dash of salt and pepper. Allow bread cubes to get golden brown.
  4. Add the roasted veggies, vegetable broth, cranberries, pecans and seasonings. Stir the mix until the broth has almost entirely absorbed in the toasted bread.
  5. Transfer to a baking sheet and bake at 350 for about 20 minutes. Serve hot.