Umami Style Butternut Squash and Shiitake Stuffing
Prep Time: 60 min
Cook Time: 55 to 60 min
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
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
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
- 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.
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