Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 0

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

Hannah Klinger
Recipe by Cooking Light November 2013

Gallery

Randy Mayor; Styling: Lindsey Lower

Recipe Summary

Yield:
Serves 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine chicken stock and eggs. Add toasted sourdough bread cubes.

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  • 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.

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

Nutrition Facts

154 calories; fat 4.3g; saturated fat 1g; sodium 308mg.
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