Update my dinner status, I'm making this tonight.
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 md Acorn squash
- 3 tb Butter (divided use)
- 12 sl Stale white bread,
- Ends trimmed
- 1 (8x8-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
Preparation
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 BobbieB1@aol.com on Jul 18, 1997
