Umami Style Butternut Squash and Shiitake Stuffing

Servings: 15

Prep Time: 60 min

Cook Time: 55 to 60 min

Ingredients

3 cups; butternut squash, sliced

3-4 tbsp; light oil (canola, corn or vegetable)

1 onion, sliced

4 cups; shiitake mushrooms, sliced

4 eggs, separated

4 cups; whole milk

2 tsp; Worcestershire sauce

1/2 tsp; dried sage

1/2 tsp; dried thyme

1/2 tsp; salt

dash pepper

1 cup; pecans, chopped

1/2 cup; pistachios, chopped

1/2 cup; dried cherries

1 box (12 oz.) of Mrs. Cubbison's Traditional Seasoned Stuffing

Sprigs of fresh sage and thyme for garnish


Topping:

2 cups; Corn Flakes, crushed

1/2 cup; brown sugar

8 tbsp; butter, melted


Optional Garnish on Plate (Worcestershire Crème Fraiche):

1/4 cup; crème fraiche

1 tsp; Worcestershire sauce

Directions

  • Preheat oven to 375°F.
  • Peel, seed and slice the butternut squash.
  • Brush lightly with oil and roast on half sheet pan for 30 min.
  • Saute sliced onion in a skillet with 1 Tbsp oil until lightly caramel color. Let cool.
  • Saute shiitake mushrooms in another skillet with 1 Tbsp oil and season with half the salt and pepper. Mushrooms should be dry and slightly caramelized. Let cool.
  • Separate the 4 eggs and combine the yolks with the milk.
  • Add the Worcestershire sauce, sage, thyme and remaining salt and pepper.
  • Add the cooled mushrooms and onion to the custard.
  • Puree half the roasted butternut squash and dice the rest. Add these to the custard.
  • Add the chopped nuts, and dried cherries and blend into the custard.
  • Add the Mrs Cubbison's Traditional Seasoned Stuffing; let stand to soften for 15 minutes.
  • Beat the egg whites in a clean bowl until stiff peaks. Fold into the custard in 3 additions. Do not over-mix.
  • Pour custard into a buttered prepared 9" x 13" baking dish. Cover with topping ingredients that have been mixed together in a bowl.
  • Bake on middle rack of preheated 375°F oven for 25 to 30 minutes until internal temperature reaches 165°F.
  • Serve warm with fresh sage and thyme garnish; and optional crème fraiche/drizzle.

Tips:

Umami is a Japanese term for the fifth taste, identified in 1908 by researcher Kikunae Ikeda who interpreted it to mean savory or delicious.

This recipe comes courtesy of:
Glendale High School - 1st Place Winner - Mrs. Cubbison's Recipe Contest 2011
Careers through Culinary Arts Program's 1st Annual High School Thanksgiving Stuffing Cook-Off