Squash Oyster Stuffing
Ingredients
- 10 cups cubed sourdough bread (1/2- to 1-inch pieces)
- 2 tablespoons extra-virgin olive oil
- 2 cups chopped leeks
- 1 cup diced fennel bulb
- 1 cup diced butternut squash
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley or 2 teaspoons dried
- 2 tablespoons chopped fresh thyme or 2 teaspoons dried
- 2-3 cups low-sodium broth
- 4 tablespoons unsalted butter
- 1 cup shucked oysters (see Tip), halved or quartered
- ½ teaspoon ground pepper
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