Best Thanksgiving Stuffing Recipe

Thanksgiving is only a week away! If you are still looking for a delicious stuffing recipe that could double as the vegetarian’s main dish, below is a wonderful recipe for you! Still need to decorate your table or find a hostess gift? Sue, with Wildblume is your lady! Wildblume is Bozeman’s  most fabulous flower delivery service. Her flower arrangements are gorgeous and they are delivered right to your door. You can contact her at sue@wildblume.flowers or check out pictures of her bouquets on her Instagram @wildblume_montana
Also, keep an eye out this weekend for the December bread order email. Bread delivery day will be different next month because some of the holidays and I am going home to visit my family for about 10 days before Christmas!
For a true local dish you should be able to find most of the stuffing ingredients at the Winter Farmers Market this Saturday! 

What you will need for the Stuffing (serves 6)    

• 1 pound butternut squash, cubed
• 1 pound brussels sprouts, halved
• 2 medium gala apple, cut into a 1/2 inch dice
• 3 shallots, thinly sliced
• 1 tablespoons olive oil, divided into 2 tbsp and 1 tbsp
• 1 cup onion, diced    
• 1 cup celery, diced
• 1 loaf of Polenta Sourdough bread (or any other STELLA bread). Prior to preparing the recipe, leave bread out for a day to become slightly dry, then cut into cubes.
• 1 1/2 cups vegetable broth (plus extra as needed)
• 2 teaspoons fresh rosemary, chopped        
• 1 teaspoon fresh thyme
• 1teaspoon chopped fresh sage
• 1/3 cup pecans or walnuts
• Sea salt and pepper to taste

Heat oven to 400 degrees. Toss the squash, brussels sprouts, apples, and shallots in 2 tbsp oil and season well with salt and pepper. Roast till vegetables are very tender and remove from oven. Reduce oven heat to 350.
Heat other tbsp oil in a large pot. Sautee the onion and celery till translucent (about 5-8 min). Add the bread cubes and allow them to get golden brown with the veggies in the oil. Add a dash of salt and pepper.
Add the roasted vegetables, vegetable broth, cranberries, pecans, and seasonings. Stir the mix till the broth has almost entirely absorbed in the toasted bread. Transfer to a baking sheet and bake at 350 for about 20 minutes. Enjoy!
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This week’s Share
Emmer (Farro) Bread
Ingredients: Montana grown org. wheat flour, water, org. MT grown emmer, org. sourdough culture, sea salt. 
Whole Wheat Cinnamon Raisin Sandwich Loaf
Ingredients: org. wheat flour, water, org. raisins, org. sourdough culture, org. fair trade molasses, honey, org. cinnamon, sea salt.
Guest Loaf: Amy’s Wild Rye
Ingredients: freshly milled organic rye flour, water, stout beer, organic sunflower seeds, local honey, kosher salt.