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Heres what youll need to pick up from the grocery store: For the Butternut Squash Butternut squash, 1 whole butternut squash peeled, seeded, and cut into cubes Extra virgin olive oil, 2 tablespoons olive oil Kosher salt, 1 to 2 tablespoons salt (seems like a lot but trust me!) Black pepper, 1 to 2 tablespoons pepper (again, seems like a lot but trust me!) For the Stuffing Extra virgin olive oil, 2 tablespoon olive oil Unsalted butter, 2 tablespoons butter Sweet onion, 1 large white or yellow onion diced Celery, 2 stalks celery diced Fresh fennel, 1 stalk fresh fennel diced Kosher salt, 1 teaspoon salt Black pepper, 1 teaspoon pepper Garlic, 6 cloves garlic minced Fresh sage, 10 leaves of fresh sage, chopped Rosemary, 4 sprigs of fresh rosemary, snipped with kitchen shears White wine, 1/4 cup white wine Chicken broth, 1 1/2 cups chicken broth Pre-cooked oven baked turkey breast, 1 pound pre-cooked turkey (you can also use leftover turkey or we love the Kirkland brand from Costco) Unsalted butter, 1 tablespoon unsalted butter Sourdough bread, 6 cups cubed sourdough bread Pecans, 1/4 cup chopped pecans For the Topping Dried cranberries, 1/4 cup dried cranberries Fresh rosemary, 2 to 3 sprigs fresh rosemary Dried parsley, 3 pinches of dried parsley How do you make this easy turkey and squash stuffing casserole

Theres truly not one right way to use or reuse your wedding dress after the wedding

My inspiration also came from fashion designer Iris van Herpen

Let cool for 5 minutes before chopping