Guests will adore this autumn-inspired Butternut-Bacon Stuffing, filled with diced butternut squash and flecks of crispy bacon.
Cooking Light NOVEMBER 2013
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.
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