Bread stuffing with butternut squash and mushrooms (side dish)

Ingredients:

• 110g unsalted butter, plus extra for greasing the pan
• 4 cups mixed thinly sliced ​​mushrooms (such as cremini, shiitake, oyster mushrooms, and/or button mushrooms)
• 4 cups peeled and cut into 2cm pieces butternut squash
• 2 cups chopped frozen kale (or 4 cups chopped fresh kale)
• 1 onion, finely chopped
• 5 stalks celery, finely chopped
• 1 tbsp chopped fresh sage
• 1 tbsp chopped fresh thyme
• 3 1/2 cups lightly salted chicken broth
• 2 large eggs
• 0.5 cup chopped fresh parsley
• 12 cups stale whole grain bread, cut into 1cm cubes (about 600g)
• 2 tablespoons turkey baster fat (or butter)

Preparation:

1. Preheat oven to 190°C and grease a 3-quart baking dish.
2. In a large heavy-bottomed saucepan, melt 2 tablespoons of butter over medium heat. Add the mushrooms and cook, stirring occasionally, until all the liquid has evaporated and the mushrooms begin to brown, about 7 minutes. Season with salt and pepper to taste. Transfer the mushrooms to a plate.
3. Melt the remaining 6 tablespoons butter in a saucepan, then add the pumpkin, cabbage, onion, celery, sage, thyme, 1 1/4 teaspoons salt, and a few freshly ground black pepper. Cook, stirring, until the vegetables are tender, about 10 minutes.
4. Add the broth and bring to a boil, then remove from heat.
5. In a large bowl, combine the eggs and parsley. Add the bread, mushrooms, and vegetable mixture and toss to distribute evenly. Transfer to the prepared baking dish. Drizzle with the turkey baster (or scatter pats of butter over the mixture).
6. Cover the pan with foil and bake for 30 minutes, then remove the foil and bake until golden brown, another 30 minutes.
   
   Culinary advice: You can assemble the bread filling the day before and refrigerate until ready to bake.