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Stuff your face with Matty Matheson’s Thanksgiving Stuffing Squares

November 8 / US

Uber Eats x Thanksgiving

Get ready for a Thanksgiving thrupple of all-star chefs. We’ve teamed up with Martha Stewart, Matty Matheson, and Tieghan Gerard, of Half Baked Harvest to deliver exclusive recipes that’ll take your tastebuds for a ride.

Last week, we featured Martha Stewart’s Spatchcock Turkey, find her recipe here.

Next up in our Thanksgiving trilogy, we’ve got master chef Matty Matheson.

Head to Uber Eats grocery to shop all the recipe ingredients in Matty’s exclusive grocery aisle.

Thanksgiving Savory Stuffing Squares

Serves 6-8
Prep + Cook Time: 1 hr 55 mins

This recipe is the stuff of legends. Matty Matheson’s Thanksgiving Stuffing Squares will leave your guests begging for more. These bite-sized delights aren’t just a side piece. They’ll steal the show. And they take almost no time to make.

Whether you’re a fan of savory or sweet, Matty’s got you covered. With cinnamon, sage, and yes cheese in the mix, you’re sure to take a nap after inhaling. And of course, you can get every ingredient for Matty’s recipe in his exclusive grocery aisle on Uber Eats. 

INGREDIENTS

  • 1lb unsalted butter
  • 1 white onion, diced
  • 3 celery stalks, diced
  • 2 tbsp poultry seasoning*
  • 1 cup ready to eat chestnuts, chopped (optional)
  • 1 pc nutmeg (or 2.5 tsp ground nutmeg)
  • 3-4 cups boxed chicken stock (sub vegetarian as desired)
  • 1 large sourdough loaf, cut into 2-inch pieces (sub day old white bread)
  • 2 Yukon gold potatoes, peeled and roughly chopped
  • 2 sweet potatoes, peeled and roughly chopped
  • 1 butternut squash, peeled, seeds removed and roughly chopped
  • 2.5 cups Emmental cheese, grated (sub swiss chesse)
  • Salt and pepper to taste

INSTRUCTIONS

1. Preheat the oven to 450F.

2. In a large pot melt half the butter over medium heat. Add the onion and celery and sweat until translucent and fragrant, about 10 minutes.

3. Stir in the chestnuts and poultry seasoning.

4. Add in 3 cups of chicken stock and stir to combine.

5. Once stock is simmering, stir in the bread pieces. If mixture is dry adjust by adding more chicken stock to the pot. Season with salt and pepper

6. Transfer the mixture to a 13×9 inch baking dish. Flatten the top in an even layer.

7. Bake until golden and crisp on top, about 40 minutes.

8. Meanwhile, bring a large pot of salted water to boil, add in all potatoes and squash. Cook until very tender.

9. Drain water, cube your remaining butter, and mash the mixture in the pot you boiled everything in. Season with salt, pepper, cinnamon and half the nutmeg. Make sure to taste!

10. Transfer mash to the baking dish, creating an even layer on the stuffing and grate the remaining nutmeg on top.

11. Cover your mash with an even layer of cheese and bake until cheese is bubbling away, crisping along the edges, about 30 minutes.

12. Remove from oven and let rest for 30 minutes before slicing.

Serve with your favorite gravy!

*If poultry season is unavailable, mix the below spices to create a seasoning:

  • 1/4c ground sage
  • 2 tbsp dried thyme
  • 2 tbsp dried marjoram
  • 2 tbsp dried rosemary
  • 1 tbsp ground nutmeg
  • 1 tbsp freshly cracked pepper