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Receta Acorn Squash Corn Bread Dressing
by Global Cookbook

Acorn Squash Corn Bread Dressing
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Ingredientes

  • 1 med acorn squash
  • 3 Tbsp. butter divided
  • 12 slc stale white bread ends trimmed
  • 2 c. baked cornbread (one 8-by-8-inch pan) approx.
  • 2 x red or possibly green delicious apples peeled and minced
  • 1 c. raisins
  • 1 med onion minced
  • 3 x celery stalks 1/2-in dice
  • 11/2 tsp thyme
  • 1 Tbsp. sage
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 x Large eggs beaten
  • 23/4 c. vegetable broth
  • Nonstick cooking spray

Direcciones

  1. Preheat oven to 350 degrees. Slice acorn squash in half, dot with 1 Tbsp. of the butter and bake for 40 min. Cold, remove skin and chop into 1/2-inch cubes.
  2. In mixing bowl, coarsely crumble stale bread and mix with crumbled corn bread. Fold in apples and raisins.
  3. TIP: Remove strings from celery before dicing.
  4. Heat remaining butter in heavy skillet; add in onions and celery. Saute/fry till tender. Add in to crumbs. Fold in thyme, sage, salt, pepper and squash. Add in beaten Large eggs and chicken broth. Mix well.
  5. Spray a casserole dish with cooking spray. Spread mix proportionately in dish.
  6. Bake 45 min.
  7. NOTES : Need an entree for a vegetarian guest This will work well as a turkey-free substitute, providing stuffing with the acorn squash.
  8. The dressing recipe also can be used for the turkey. If you want to make this a completely vegan recipe, omit the Large eggs.
  9. calls for prebaked corn bread (8-in sq pan).