|340 g||butternut squash (diced)|
|235 g||dried cranberries|
|225 g||unsalted butter|
|680 g||sourdough bread|
|120 ml||white wine|
|715 ml||vegetable broth|
|unsalted butter (for greasing)|
Preheat oven to 300°F/150°C. Add walnuts to a baking sheet and toast in oven for approx. 5 min. Meanwhile, dice celery stalks and onion. Cube sourdough bread. Remove walnuts from the oven and transfer from baking sheet to cutting board to cool.
Transfer bread cubes to the same baking sheet and bake for approx. 25 min. While the bread toasts, roughly chop the toasted walnuts. Finely chop half the sage leaves and the parsley.
Add three-quarters of the butter to a large frying pan and melt over medium heat. Add chopped onion, celery, and diced butternut squash. Season with salt and pepper and cook for approx. 8 min., or until tender. Add chopped walnuts, dried cranberries, white wine, chopped sage leaves, and parsley. Stir to combine, remove from heat, and set aside.
Preheat the oven to 350°F/175°C. Add eggs and half of the vegetable stock to a large bowl and whisk to combine. Add toasted bread and stir to coat, then add butternut squash mixture and mix thoroughly. Season with salt and pepper. Add remaining vegetable stock, toss, and let sit for approx. 10 min.
Grease a large, deep baking dish with butter. Butter a piece of aluminum foil big enough to cover the baking dish. Add stuffing to the greased baking dish and cover with the aluminum foil, butter side-down. Bake at 350°F/175°C for approx. 40 min.
Meanwhile, add remaining butter to a saucepan and cook until browned and nutty. Add remaining sage leaves and fry until fragrant, then remove from heat. Uncover stuffing and continue baking at 425°F/220°C for approx. 15 min., or until browned and crisp on top. Spoon brown butter and sage leaves over the top immediately before serving. Enjoy!