Fall Harvest Stuffing

Squash, cranberries, cheese, turkey, and sage, OH MY! This killer combo features Reese’s herb seasoned croutons and Knorr chicken bouillon. Stuff inside of a squash as I have, inside your turkey or in a baking dish. I used red kuri and kabocha squash, however butternut and acorn have a similarly rich buttery taste to them, and would taste great.

Two Mini Squash On A Silver Plate Stuffed With Cranberry & Ground Turkey Dressing

Fall Harvest Stuffing

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 6


  • 1 Package Reese Herb Seasoned Croutons 6oz
  • 1 Cup Squash Roasted and Cubed (16oz)
  • 8 Ounces Hot Italian Seasoned Ground Turkey
  • 1/4 Cup Cooked or Smoked Bacon Bits 1oz
  • 1 Whole Knorr Chicken Bouillon Cube
  • 1 1/2 Cup Water 12oz
  • 1/2 Cup Fresh or Frozen Cranberries 1.5oz
  • 4 Ounces Grated Provolone Cheese
  • 2 Tablespoons Butter
  • 2 Cloves garlic Pressed or minced
  • 1/2 Cup Diced Onion 2oz
  • 1 .75oz pkg Fresh Sage Stems Removed
  • Fresh Italian Parsley For Garnish


  • Roast the squash in advance until soft. If you plan to fill a squash with stuffing, don't pre-roast the squash you plan to fill. Once Roasted, remove skin and cube it.
  • Pour one package of Reese herb seasoned croutons into a large bowl.
  • Pre-heat a skillet and brown the ground turkey. Pour the browned turkey out over the croutons in the bowl.
  • Return the pan to the stove top and melt the butter over medium heat. Once melted, add in the garlic, bacon bits and sage.
  • introduce the roasted and cubed squash to the pan. Sautéing until golden brown then pour out over turkey and croutons in the bowl.
  • Next add in the cranberries, cheese, onions & Parsley.
  • Dissolve the Knorr bouillon cube in 1 1/2 cup hot water. Once dissolved, pour the liquid over the ingredients in the bowl. Mix well to combine.
  • Scoop the stuffing into a squash or bake in an oven safe bowl. Bake at 350 degrees for 25 Minutes