Bread stuffing with butternut squash and shiitake mushrooms (side dish)

Ingredients:

• 700 g shiitake mushrooms
• 3 stalks of celery
• 1 tbsp sage
• 0.5 cups natural non-alcoholic apple cider
• 3 cups chicken broth
• 1/4 cup chopped parsley and sautéed mushrooms
• 1/4 cup parsley
• 8 cups toasted sourdough bread cubes

Preparation:

1. In a large, deep skillet, sauté 700 g (16 oz) quartered shiitake mushrooms in 2 tbsp (1.5 L) butter; transfer to a plate.
2. Add 4 tablespoons butter, 3 chopped celery stalks, 1 tablespoon chopped sage, 8 chopped shallots, 2 minced garlic cloves, and 1 diced peeled butternut squash to the skillet; cook for 5 minutes.
3. Pour in 0.5 cups of natural non-alcoholic apple cider, cook for 3 minutes, then add 3 cups of chicken broth. Keep on low heat until step 5.
4. In a large bowl, combine 1/4 cup chopped parsley and the sautéed mushrooms.
5. Add 8 cups of toasted sourdough bread cubes and the hot broth mixture to the bowl.
6. Gently stir the bread filling together, then pour into a greased 22x32cm baking dish.
7. Top with cubes of butter or drizzle with the rendered turkey fat, cover with foil, and bake for 30 minutes at 350°F (175°C). Then remove the foil and bake until golden brown, another 20 minutes.