Yield: 4 Servings
|1 medium||Acorn squash|
|3 tablespoons||Butter (divided use)|
|12 slices||Stale white bread,|
|1||(8x8-inch) pan of cooked|
|2||Red or green delicious|
|3||Stalks celery, strings|
|Cut in %-inch dices|
|2¾ cup||Low~sodium chicken broth|
|Nonstick cooking spray|
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 ½ 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@... on Jul 18, 1997