1 cup cubed butternut squash (1/4- to 1/2-inch cubes)
2 teaspoons extra-virgin olive oil
3 cups cornbread, cut into 1-inch cubes
8 ounces crusty Italian bread, cut into 1/2-inch cubes
10 mini pumpkins
1 cup dried figs, quartered
2 1/2 cups chicken stock
2 tablespoon unsalted butter
3 cloves garlic, minced
2 stalks celery, cut into 1/4-inch dice
1 leek, white-part only, finely chopped
1 small yellow onion, cut into 1/4-inch dice
2 tablespoons fresh thyme, chopped, plus sprigs for garnish
Kosher salt and freshly ground black pepper
1/4 cup fresh parsley, coarsely chopped
1/4 cup grated Parmesan
The stuffing can also be baking on its own. Grease a 9-by-13-inch baking pan with 1 tablespoon butter, place stuffing mixture in the pan, cover with foil, and bake for 40 minutes. Remove the foil for last 10 minutes to lightly brown.
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