Rosemary-Cherry Stuffing with Ham
- 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.
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