Chef Adam Glick’s Fall Stuffing & Spiked Cider

PREP

1. Skin the butternut squash, cut it in half, and remove the seeds, then dice into 1 inch cubes.
2. Dice celery, onion, and carrot into ½ inch pieces.
3. Cut sourdough loaf into 1 inch cubes.

 COOK

4. Preheat oven to 325 degrees.
5. Heat the Camp Pro Cook Set frying pan with medium heat.
6. Once hot, add 1 tablespoon of butter to pan and sauté butternut squash cubes over medium heat. Once golden brown and soft, remove squash and set aside.
7. In the same pan, melt 1 tablespoon of butter and add diced onion, celery, and carrots, sautéing down until onions are translucent and everything cooked through. Remove from heat and let cool.
8. Toast your sourdough cubes on a baking sheet in the oven, making dry croutons. Add them to a large bowl (we like using the Camp Pro Cookset stock pot).
9. In the pot with the bread, add the cooked butternut squash, celery, onion, and eggs.
10. Add a pinch of salt and pepper and fresh rosemary. Toss like a salad, thoroughly mixing in the egg.
11. Butter a casserole dish or oven safe pan and transfer stuffing into the dish. Press down firmly, forming your stuffing.
12. Drizzle chicken broth all over the top of the stuffing. Cover stuffing with foil.
13. Place the dish in the pre-heated oven for an hour or until firm, puffed up, and golden brown on the top. Insert a knife into the center and it should come out clean.
14. Let cool slightly and enjoy!