Butternut Squash, Cranberry, and Lentil Stuffing

Bahan-bahan (10 porsi)

• 1 & 1/2 cups dry green lentils
• 2 & 1/4 cups cups water
• 1 bay leaf
• 1 clove garlic (smashed and minced (or 1 teaspoon from a jar))
• 1/2 teaspoon dried sage*
• 1/4 teaspoon dried thyme*
• pepper to taste
• 1/2 teaspoon salt (add after lentils are cooked)
• 3/4 loaf day-old French bread (torn (about 8 cups)*)
• 2 tablespoons salted butter
• 5 cups butternut squash (chopped bite size)
• 1 large onion (chopped)
• 2 cups celery (chopped)
• 2 teaspoons kosher salt
• 1 & 1/2 teaspoons pepper
• 1 tablespoon dried parsley*
• 2 teaspoons dried sage*
• 2 cloves garlic (smashed and minced)
• 1 & 1/2 cups dried cranberries
• 6 tablespoons salted butter
• 3 cups chicken broth