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John White
Acorn Squash Corn Bread Dressing
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Eggs, Meats
New import
4
Servings
INGREDIENTS
1
md
Acorn squash
3
tb
Butter (divided use)
12
sl
Stale white bread,
Ends trimmed
1
(8×8-inch) pan of cooked
Corn bread
2
Red or green delicious
Apples, peeled,
And chopped
1
md
Onion
3
Stalks celery, strings
Removed, and
Cut in %-inch dices
1 1/2
ts
Thyme
1
tb
Sage
1
ts
Salt
1/4
ts
Pepper
2
Eggs, beaten
2 3/4
c
Low~sodium chicken broth
Nonstick cooking spray
INSTRUCTIONS
Preheat oven to 350 F. Slice acorn squash in half, dot with 1 tablespoon
butter and bake for 40 minutes. Cool, remove skin, chop into 1/2 inch
cubes. In mixing bowl, coarsely crumble stale bread and mix with crumbled
corn bread. Mix in apples and raisins. Melt remaining butter in heavy
skillet; add onions and celery. Saute until tender. Add to crumbs. Mix in
thyme, sage, salt, pepper and squash. Add beaten eggs and chick- en broth.
Mix well. Spray a casserole dish with cooking spray. Spread mix- ture
evenly in dish. Bake 45 minutes. Makes 12 servings.
Posted to MM-Recipes Digest V4 #185 by [email protected] on Jul 18, 1997
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