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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Rosemary-Cherry Stuffing with Ham
- 1/2 medium butternut squash, peeled, seeded, and cut into 1/2-inch cubes
- 1 cup chopped celery (2 stalks)
- 1 cup chopped onion (1 large)
- 6 tablespoons butter
- 1 cup slivered almonds
- 3/4 cup snipped dried cherries
- 2/3 cup cooked ham, cut into 1/2-inch cubes
- 1 - 2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon cracked black pepper
- 1/4 teaspoon salt
- 12 cups dry country-style whole wheat or white bread cubes*
- 1 14 1/2ounce can reduced-sodium chicken broth
- Nonstick cooking spray
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.
- 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.
- 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.
- Servings Per Recipe 12,
- cal. (kcal) 241,
- Fat, total (g) 11,
- chol. (mg) 19,
- sat. fat (g) 4,
- carb. (g) 29,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 1,
- fiber (g) 5,
- sugar (g) 9,
- pro. (g) 9,
- vit. A (IU) 2187,
- vit. C (mg) 5,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 32,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 449,
- Potassium (mg) 301,
- calcium (mg) 81,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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