Sage and butternut squash stuffing

Contributed By: Taste of The Ozarks

Ingredients:

1 loaf of French bread, torn into bite-sized pieces
1 12- to 16-ounce box of butternut squash soup
1 large egg
2 sticks of celery, finely chopped
1/2 onion, medium diced
5 strips of cooked chopped bacon
1/2 cup of toasted chopped pecans
1/2 cup of melted butter
1 tablespoon of chopped garlic
1 teaspoon of salt
2 teaspoons of pepper

Method:

Toss together bread, pecans, onions, celery, garlic, bacon and salt and pepper until ingredients are well mixed. Pour butter over bread mixture and toss again. Press bread mixture into a 9x13 greased pan.
Whisk together egg and soup. Pour soup and egg over bread and let stand for 20-30 minutes.
Bake in a 350-degree oven for 30 minutes.
Recipe serves six to ten people.


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