"This bread pudding-like stuffing stays moist from the eggs and cream. It’s great to make ahead and reheat."

Ingredients:

• 2 Tbsp. butter
• 2 shallots, finely chopped
• 1 cup fresh cranberries
• 2 cups chicken stock or reduced-sodium chicken broth
• 1⁄2 cup uncooked wild rice, rinsed
• 1 1⁄2-lb. butternut squash, peeled, seeded, and cut in 1⁄2-inch cubes
• 1 Tbsp. finely chopped fresh thyme
• 1 medium onion, finely chopped
• 3 stalks celery, chopped
• 1 1⁄2 cups half-and-half or light cream
• 8 eggs
• 1 1⁄2 cups turkey or chicken stock or reduced-sodium broth
• 3⁄4 cup dried cranberries
• 1 Tbsp. finely chopped fresh sage
• 8 cups dried sourdough bread cubes

Preparation:

1. In Dutch oven melt 1 tablespoon of the butter over medium heat. Add shallots. Cook 1 minute. Add fresh cranberries; cook for 1 minute more. Add 2 cups chicken stock, the rice, and 1 teaspoon kosher salt. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes. Drain.
2. Heat oven to 350°F. Return Dutch oven to medium heat. Add remaining butter, squash, and thyme. Cook and stir 2 minutes. Add onion and celery. Cook and stir 3 minutes more. Sprinkle salt and pepper; set aside.
3. In bowl whisk together half-and-half, eggs, and 11⁄2 cups stock. Stir in cooked rice, squash, dried cranberries, sage, and bread cubes. Transfer to shallow 3-quart casserole dish. Bake, covered, for 20 minutes. Uncover; bake for 30 minutes more or until golden.

Make Ahead

Prepare up to 2 days in advance; cover and refrigerate. Reheat, covered, in a 350°F oven, for 50 minutes.