| | | Harvest Stuffing Serving Size: 8 Ingredients 1 cup fresh cranberries
1 cup crated carrot
1 cup chopped celery
1 cup chopped onion
½ cup unsalted butter
½ teaspoon kosher salt
pepper to taste
8 leaves fresh sage, chopped
7 cups cubed brioche or egg bread
3 cups cubed pink lady or Fuji apples
1 cup toasted walnuts
1 cup, maybe more, chicken stock
2 acorn squash, cut into 8 rings, seeds removed
Directions - Preheat oven to 350 degrees. In a large sauté pan, combine butter, cranberries, carrot, celery, onion, salt and pepper and sage. Saute till onion is translucent and mixture is fragrant. Add remaining ingredients and stir to combine adding more chicken stock if needed. Divide mixture between the acorn squash rings on a baking tray. Drizzle with a bit more butter and bake 350 degrees for 30 minutes or till stuffing is brown and squash is tender.
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