SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

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

Barley-Butternut Dressing

Makes: 10 to 12 servings
Prep 35 mins Cook 45 mins Chill Up to24 hrs Bake 350°F 45 mins
Barley-Butternut Dressing
Ingredients
  • 7 - 8  slices  maple-smoked bacon (8 ounces)
  • 1 1/2  cups  chopped onions (3 medium)
  • 1  cup  coarsely chopped celery (2 stalks)
  • 1/2  cup  coarsely chopped red sweet pepper (1 small)
  • 4 1/2  cups  reduced-sodium chicken broth
  • 1/2  cup  dry white wine
  • 1 1/2  cups  pearl barley
  • 4  cups  peeled and seeded butternut squash cut into 1/2-inch cubes
  • 1/4  cup  snipped fresh sage leaves
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  freshly ground black pepper
  • 1/4  cup  chicken broth (optional)
  •  Fresh sage leaves (optional)
Directions

1. In a large skillet cook bacon over medium-high heat until crisp. Using a slotted spoon, remove bacon from skillet and drain on paper towels; crumble bacon and set aside. Reserve 1 tablespoon of the drippings in the skillet; discard the remaining drippings. Add onions, celery, and sweet pepper to drippings in skillet; cook and stir over medium heat about 5 minutes or just until vegetables are tender. Transfer vegetables to a 4- to 5-quart Dutch oven.

2. Add the 4 1/2 cups chicken broth and wine to Dutch oven; bring to boiling. Add barley. Return to boiling; reduce heat. Simmer, covered, for 25 minutes. Stir in squash. Cook, covered, about 20 minutes more or until squash and barley are tender, stirring occasionally. Remove from heat. Stir in crumbled bacon, sage, salt, and pepper; mix well. (To serve today, omit Steps 3 and 4 and serve warm.)

3. Lightly grease a 2 1/2- to 3-quart baking dish; spoon squash mixture into baking dish. Cover with plastic wrap; chill for up to 24 hours.

4. Preheat oven to 350 degrees F. If chilled, remove plastic wrap. If desired, drizzle dressing with an additional 1/4 cup chicken broth to moisten. Bake, covered, for 45 to 55 minutes or until heated through, stirring once. If desired, top with fresh sage leaves.

Nutrition Facts (Barley-Butternut Dressing)
  • Servings Per Recipe 10,
  • cal. (kcal) 295,
  • Fat, total (g) 11,
  • chol. (mg) 27,
  • sat. fat (g) 4,
  • carb. (g) 34,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 7,
  • sugar (g) 3,
  • pro. (g) 14,
  • vit. A (IU) 6220,
  • vit. C (mg) 25,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 6,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 40,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 934,
  • Potassium (mg) 602,
  • calcium (mg) 61,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe