Herbed Stuffing with Butternut Squash and Brussel Sprouts

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recipe by Thermomix ® US https://thermomix.com/

  • Time icon
    Total Time
    1hr 25mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    408
based on 1 ratings

This holiday stuffing recipe has been adapted by Thermomix US for use with the TM5.

recipe updated Jul 1, 2020

Ingredients

  • Brussels sprouts icon
    Brussels sprouts
    454 g (about 45 ⅓)
  • Apple icon
    Apple
    141.88 g (about 1)
  • Onion icon
    Onion
    170.25 g (about 1 ¼)
  • Celery stalk icon
    Celery stalk
    127.69 g (about 2 ¾)
  • Bread slices icon
    Bread slices
    397.25 g (about 10)
  • Walnuts icon
    Walnuts
    28.38 g (about 4 tbsp)
  • Fresh rosemary icon
    Fresh rosemary
    2 sprigs
  • Fresh sage icon
    Fresh sage
    1 tsp (about 0.7 g)
  • Fresh thyme icon
    Fresh thyme
    1 tsp (about 0.8 g)
  • Butternut squash icon
    Butternut squash
    454 g (about ¾)
  • Shallot icon
    Shallot
    85.12 g (about 2)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    42.56 g (about 3 ⅛ tbsp)
  • Black pepper icon
    Black pepper
    as needed
  • Vegetable stock icon
    Vegetable stock
    340.5 g (about 1 ½ cups)
  • Dried unsweetened cranberries icon
    Dried unsweetened cranberries
    28.38 g (about ¼ cup)

Tools

  • kCook icon Spatula
  • kCook icon Wooden spoon
  • kCook icon TM5
  • kCook icon Ceramic baking dish - 13 x 9 x 2"
  • kCook icon Tm5 bowl
  • kCook icon Small bowl

Step preview

  1. Pre-heat oven - 205°C
  2. Grease a clean ceramic baking dish
  3. Add fresh rosemary, fresh sage and fresh thyme to the TM5 bowl
  4. Fit TM5 bowl to TM5
  5. Chop with MC in place - approx 6 sec, speed 8
  6. Transfer content of TM5 bowl to small bowl
  7. Add butternut squash, shallot, brussels sprouts, apple and extra virgin olive oil to the ceramic baking dish
  8. Season with black pepper
  9. Toss until coated
  10. Bake until tender - 30 min, 205°C
  11. Reduce - 175°C
  12. Add extra virgin olive oil, onion and celery stalk to the TM5 bowl
  13. Chop with MC in place - approx 5 sec, speed 5
  14. Scrape down sides of TM5 bowl
  15. Sauté with MC in place - approx 5 min, 100°C, reverse speed 1
  16. Then add bread slices to the TM5 bowl
  17. Sauté with MC in place - approx 2 min, 100°C, reverse speed 1
  18. Then add vegetable stock, dried unsweetened cranberries and walnuts to the TM5 bowl
  19. Transfer herbs to TM5 bowl
  20. Stir well
  21. Transfer content of TM5 bowl to ceramic baking dish
  22. Season to taste
  23. Mix
  24. Bake - 22 min, 175°C
  25. Serve immediately
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