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Butternut-Bacon Stuffing

Photo: Randy Mayor; Styling: Lindsey Lower

 

Yield Serves 12
Guests will adore this autumn-inspired Butternut-Bacon Stuffing, filled with diced butternut squash and flecks of crispy bacon.

Ingredients

  • 1 1/2 cups unsalted chicken stock
  • 2 eggs
  • 12 ounces toasted sourdough bread cubes
  • 3 cups diced peeled butternut squash
  • 2 tablespoons olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 3 chopped bacon slices
  • 1 cup chopped onion
  • 2 tablespoons chopped sage
  • Cooking spray

Nutrition Information

  • calories 154
  • fat 4.3 g
  • satfat 1 g
  • sodium 308 mg

How to Make It

  1. Combine chicken stock and eggs. Add toasted sourdough bread cubes.

  2. Combine squash, olive oil, kosher salt, and pepper on a baking sheet. Bake at 400° for 15 minutes. Reduce heat to 350°. Cook chopped bacon over medium heat until crisp; remove from pan. Add onion to drippings; sauté until tender. Stir squash, onion, bacon, and sage into bread mixture.

  3. Bake stuffing at 350° for 45 minutes in an 11 x 7-inch ­baking dish coated with cooking spray.