MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rosemary-Cherry Stuffing w/Ham
Categories: Breads, Herbs, Fruits, Pork, Squash
Yield: 12 Servings

1/2 md Butternut squash; peeled,
- seeded, in 1/2" cubes
1 c Chopped celery
1 c Chopped onion
6 tb Butter
1 c Slivered almonds
3/4 c Snipped dried cherries
2/3 c Cooked ham; in 1/2" cubes
2 ts Snipped fresh rosemary
+=OR=+
1/2 ts Dried rosemary; crushed
1/2 ts Cracked black pepper
1/4 ts Salt
12 c Dry country-style whole
- wheat or white bread cubes
14 1/2 oz Can chicken broth
Cooking spray

In a large skillet cook squash, celery, and onion in hot
butter over medium heat for 8 minutes or until onion is
tender, stirring frequently. Stir in almonds. Cook for 4
minutes more or until starting to brown. Stir in cherries,
ham, rosemary, pepper, and salt. Cook for 3 minutes more
or until fragrant and heated through, stirring
occasionally.

In a very large bowl combine squash mixture and bread
cubes. Drizzle broth over bread mixture to moisten,
tossing gently.

Lightly coat a 4 to 6 quart slow cooker with cooking
spray. Transfer bread mixture to prepared cooker. Cover
and cook on low-heat setting for 3 to 3 1/2 hours.

TEST KITCHEN TIP: To make dry bread cubes, Set oven @
300ºF/150ºC. Cut 18 to 21 fresh bread slices into 1/2-inch
cubes to yield 12 cups bread cubes. Spread cubes in two
15" x 10" x 1" baking pans. Bake for 10 to 15 minutes or
until cubes are dry, stirring twice; cool. (Cubes will
continue to dry and crisp as they cool.) Or let bread
cubes stand, loosely covered, at room temperature for 8 to
12 hours.

TO MAKE AHEAD: Prepare as directed through Step 2. Place
mixture in a large bowl. Cover; chill for up to 24 hours.
To serve, transfer mixture to prepared slow cooker. Cover;
cook as directed.

Makes: 12 servings

Better Homes & Gardens | August 2016

MM Format by Dave Drum - 12 August 2016

Uncle Dirty Dave's Archives

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... "Nothing is so simple as we hope it will be." -- Jim Horning
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