Mushroom,Butternut Squash, and Bok Choy Dressing

I really like a mushroom-y dressing to go with my Thanksgiving meal. This recipe has evolved over the years and my family really likes it.

3 oz of dried mushrooms (shitake, porcini, etc.), scrubbed if necessary
3 C boiling water
1 lb ground pork sausage with sage
4 stalks of celery, chopped
2 onions, chopped
2 fresh leaves of sage, chopped
1 can sliced water chestnuts
2 bok choy, chopped with white part and green part separated
1 lb butternut squash, 1" dice
1 lb dried bread cubes
2 eggs, beaten
2 chicken bouillon cubes
salt and pepper
2 t butter

Turn on oven to 350 degree.

Submerge mushrooms in boiling water and set aside. Saute ground pork, celery, onion, fresh sage, and the white part of the bok choy until pork is cooked through.  Season with salt and pepper. Add butternut squash and green part of bok choy  and saute for about 5 minutes. Put mixture in a very large bowl. Drain the mushrooms reserving the liquid. Add mushrooms to the mixture. Slice the water chestnuts in half and add to the mixture. Combine with dried bread cubes. Stir in beaten eggs. Season generously with salt and pepper again. Add bouillon cubes to the mushroom liquid and heat if necessary to dissolve. Add liquid to moisten the mixture.

Butter a lasagna pan. Put mixture in the pan. Dot the top with small blobs of butter. Bake for 50 minutes or until top is nice and golden.

Note: If you are crunched for time or oven space, I've had good results covering the dressing and baking at 375 for 30 minutes. Uncover and cook for 10 more minutes to toast the top.