Acorn Squash Corn Bread Dressing
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Acorn Squash Corn Bread Dressing
  Squash    Corn    Bread    Dressings  
Last updated 6/12/2012 1:03:23 AM. Recipe ID 27286. Report a problem with this recipe.
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      Title: Acorn squash corn bread dressing
 Categories: New import
      Yield: 4 Servings
 
      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
 
  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.
  




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Recipe ID 27286 (Apr 03, 2005)

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