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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Squash & Apple Stuffing

Makes: 13 servings
Serving size: 3/4cup Yield: 10 cups
Prep 30 mins Bake 325°F 45 mins
Squash & Apple Stuffing
Ingredients
  • 3/4  cup  butter
  • 4  medium leeks, trimmed, chopped
  • 3  cups  cubed, peeled butternut squash
  • 2  medium cooking apples, cored and chopped
  • 1  tablespoon  snipped fresh sage
  • 3/4  teaspoon  salt
  • 1/4  teaspoon  ground black pepper
  • 8  cups  dry bread cubes
  • 1 1/4  cups  turkey stock or reduced-sodium chicken broth
  • 1/3  cup  apple juice
Directions

1. Preheat oven to 325 degrees F. In a large skillet, melt butter over medium heat. Cook leeks in hot butter for 3 minutes or until just softened. Stir in squash and cook 5 minutes more, stirring occasionally. Stir in apple and sprinkle with sage, salt, and pepper. Place bread cubes and squash mixture in a very large bowl. Drizzle with broth and juice to moisten, tossing to combine. Place in a 3-quart rectangular baking dish. Bake, uncovered, 40 to 45 minutes or until the top is browned and stuffing is heated through.

From the Test Kitchen*
  • To make dry bread cubes, cut fresh bread into 1/2-inch cubes. Spread cubes in two 15x10x1-inch baking pans. Bake in a 300 degrees F oven for 10 to 15 minutes or until cubes are dry, stirring twice; cool. (Cubes will continue to dry and crisp as they cool.)
Nutrition Facts (Squash & Apple Stuffing)
  • Servings Per Recipe 13,
  • cal. (kcal) 222,
  • Fat, total (g) 12,
  • chol. (mg) 28,
  • sat. fat (g) 7,
  • carb. (g) 26,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 7,
  • pro. (g) 4,
  • vit. A (IU) 3936,
  • vit. C (mg) 10,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 56,
  • sodium (mg) 432,
  • Potassium (mg) 221,
  • calcium (mg) 111,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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