You won't want to wait to jump in and start devouring this Butternut Squash, Quinoa, Kale Stuffing!
[My 2 Cents]
*Alright, let's talk bread. I really wanted to find a whole wheat french baguette and was on a time crunch so I couldn't run to more than one store. I ended up with a white french baguette. Next time for sure I will be using whole wheat bread to take the nutritional value up even more. Your options for bread range anywhere from sourdough, multigrain, challah, brioche, to even potato, semolina, rye, or pumpernickel. Should you choose to use rye or pumpernickel you will want to split half and half with white because of how heavy of breads they are.
This recipe is crazy alterable. You can throw in whatever mix-ins you like (even wild rice would be yummy) or leave out anything you don't like. I will say, that the mushrooms were diced so finely I had no idea they were in there. I'm a mushroom lover, but that's perfect for the non-mushroom lover. I think it would also be tasty to throw in some small apple chunks too. See what I mean? Your options are endless. AND I made this vegetarian, you can of course add meat if you like. Anything from diced ham or salami to bacon or sausage. So live a little and mix it up!
Adapted from Slightly adapted from Food Network Magazine The Thanksgiving Issue Volume 4 No. 9