- 2 Cups Whole Wheat Bread (preferably from the bakery, processed bread takes longer to dry)
- 1 Cup White Bread
- 1/2 Cup Onion, diced finely
- 1/2 Cup Celery, diced finely
- 1/2 lb Ground Pork Sausage with sage (If you can’t find ground and/or it comes in a casing, remove the casing first)
- 1/2 teaspoon ea Dried Sage, Rosemary & Thyme
- 2 Tablespoons Freshly Chopped Parsley
- 1Aapple, cored and diced into small chunks
- 1/2 Cup Dried Cranberries
- 2 Tablespoons Butter, melted
- 1/4– 1/2 Cup Chicken Broth
NOTE: Break the bread into little pieces and leave out to stale for a few days, breaking it down more and more each day. If you do not have the time to do this, break the bread up and put it in the oven on 350 for about 5-7 minutes. Let it cool and continue to break it up into fine pieces under a 1/2″
For the Stuffing:
- In a large skillet, add a little bit of olive oil to the bottom of the pan and add the onions, celery and sausage. Continue breaking up the sausage into little crumbles. Cook until the sausage is cooked through. Add the spices and stir.
- Add the apple, cranberries, bread, parsley, and butter.
- Drizzle with the chicken stock until you get a nice consistency. This could take as little as 1/4 cup or as much as 1/2 a cup.
- Cut an acorn squash in half, scoop out the seeds.
- Add a little olive oil in the middle and use a pastry brush to coat the edges.
- Place the squash halves open side down on a baking sheet and bake in an oven at 350° F for 15-20 minutes.
- Flip the squash over and run a fork through the middle making little strings. Add a little butter and top with the stuffing. Pile it on!
- Bake for another 20-30 minutes or until the squash is tender and the stuffing is done.