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Rosemary-Cherry Stuffing with Ham

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  • Makes: 12 servings
  • Prep: 40 mins
  • Slow Cook: 3 hrs to 3 hrs 30 mins (low)

Rosemary-Cherry Stuffing with Ham

Directions

  1. 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.
  2. In a very large bowl combine squash mixture and bread cubes. Drizzle broth over bread mixture to moisten, tossing gently.
  3. 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.

From the Test Kitchen

*TEST KITCHEN TIP:

To make dry bread cubes, preheat oven to 300 degrees F. Cut 18 to 21 fresh bread slices into 1/2-inch cubes to yield 12 cups bread cubes. Spread cubes in two 15x10x1-inch 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.

Nutrition Facts (Rosemary-Cherry Stuffing with Ham)

  • Per serving:
  • 241 kcal cal.,
  • 11 g fat
  • (4 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 19 mg chol.,
  • 449 mg sodium,
  • 29 g carb.,
  • 5 g fiber,
  • 9 g sugar,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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