Marcus Nilsson

Squash, Chestnut, and Brioche Stuffing

Prep: 45 mins
Total: 1 hr 25 mins
Makes 14 cups


  • 1Preheat oven to 425°. Toss squash with oil and sage; season with salt and pepper. Spread in a single layer on a rimmed baking sheet. Roast, flipping once, until golden brown and tender, about 40 minutes. Crumble sage.
  • 2Melt butter in a large straightsided skillet over high. Add onions, celery, thyme, rosemary, chestnuts, 2 teaspoons salt, and 3/4 teaspoon pepper. Cook, stirring occasionally, until onions are translucent, 5 to 6 minutes. Add to a large bowl with bread and squash mixture. Drizzle with stock; toss to combine. Stir in parsley; season with salt and pepper. Let cool completely before stuffing bird.
  • 3If not stuffing the bird, place stuffing mixture into baking dish; cover with parchment lined foil. Bake, covered, in preheated 350 degree oven, 25 minutes. Uncover; bake until heated through and crunchy on top, about 20 minutes more.


  • 1 butternut squash, peeled, halved, seeded, and cut into 3/4-inch pieces (8 cups)
  • 1/4 cup extra-virgin olive oil
  • 3 large sprigs sage
  • Coarse salt and freshly ground pepper
  • 5 tablespoons unsalted butter
  • 2 onions, finely chopped
  • 6 stalks celery, finely chopped
  • 3 tablespoons finely chopped thyme
  • 2 teaspoons minced rosemary
  • 14 ounces roasted peeled chestnuts, coarsely chopped
  • 1 loaf brioche with crust, cut into 3/4-inch cubes (12 cups) and dried (see note, below)
  • 2 cups turkey stock
  • 1 cup coarsely chopped fresh flat-leaf parsley

Cook's Notes

Leave the bread out overnight, or dry it in a 350-degree oven for about 10 minutes. Martha pairs this stuffing with the Herb-Roasted Heritage Turkey.

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