While stuffing surely isn’t bread, it isn’t exactly anything else though now is it?! So, because I make up the rules, I am including my stuffing recipe.
Make two loaves of Acorn Squash Bread.
Let it get stale for two days, or slice and chop and toast in the lowest setting your oven has for a few hours. Sauté an onion and about 5 stalks of celery with the leaves in some butter. Toss the bread chunks in. Mix in about 3-4 tablespoons of sage and rosemary and thyme all freshly chopped. And about 1-2 tablespoons of freshly chopped flat leaf parsley (although I am quite sure curly would be fantastic too). Toss in 3/4 cup of chopped pecans and 3/4 cup of dried cherries. Melt 2 sticks of butter and pour in coating evenly throughout. Finally gently fold in 1/2 cup of whole milk. Salt to taste, and place in a baking dish in the oven at 350 for about 2 hours. Or of course you could stuff it into your turkey!
Somehow I managed to delete all my thanksgiving preparation photographs… That is the downfall of digital I suppose! So, you will have to use your imagination, but don’t strain too hard, it looked exactly like all stuffings do, just with cherries….
2 thoughts on “#46 Acorn squash bread Stuffing with cherries and pecans”
My guys think the left over bread makes awesome french toast too!
oh i am sure! Great idea!