Cherry Butternut Squash Stuffing
This savory stuffing adds a new twist to dinner menus.
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- 2 to 3 strips bacon, finely diced
- 3 tablespoons butter or margarine
- 1/3 cup finely chopped onion
- 1 cup (about 1/3 pound) chopped butternut squash
- 2/3 cup dried tart cherries
- 1 tablespoon fresh rosemary or sage leaves, chopped
- 3 tablespoons almonds or pecans, toasted and finely ground
- 3 tablespoons dry bread crumbs
- 3 tablespoons or more chicken or vegetable broth, if necessary
- Salt and pepper to taste
- Cook bacon in a large skillet until crisp. Remove to a large mixing bowl.
- Add butter, onion and squash to bacon drippings. Cook 3 to 4 minutes, or
until squash is semi-soft.
- Add cherries and rosemary; continue cooking until squash is soft.
- Add squash mixture to bacon.
- Stir in nuts and bread crumbs. Mix thoroughly.
- Add broth, one tablespoon at a time, if dressing is dry.
- Season with salt and pepper to taste.
Yield: 1 1/2 cups or 6 (1/4 cup) servings
Serving suggestion: Use to stuff pork chops or pork tenderloin. This is also
a good stuffing for chicken breasts or Cornish hens.
Nutrition Facts per 1/4-cup serving: 189 cal., 11 g total fat (5 g sat. fat),
20 g carbo., 20 mg chol., 3 g pro., 2 g fiber, 244 mg sodium. Daily RDA values:
100% vit. A, 15% vit. C, 4% calcium, 6% iron
Recipe and photo credit (used with permission):
Cherry Marketing Institute.