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CHERRY BUTTERNUT SQUASH STUFFINGcherry butternut squash stuffing

This savory stuffing adds a new twist to dinner menus.
Makes 1 1/2 cups or 6 (1/4-cup) servings.

• 2 to 3 strips of bacon, finely diced
• 3 tablespoons butter or margarine
• 1/3 cup finely chopped onion
• 1 cup (about 1/3 pound) chopped butternut squash
• 2/3 cup dried tart cherries
• 1 tablespoon fresh rosemary or sage leaves, chopped
• 3 tablespoons almonds or pecans, toasted and finely ground
• 3 tablespoons dry bread crumbs
• 3 tablespoons or more chicken or vegetable broth, if necessary
• Salt and pepper to taste

Cook bacon in a large skillet until crisp.
Remove to a large mixing bowl.

Add butter, onion and squash to bacon drippings.
Cook 3 to 4 minutes, or until squash is semi-soft.
Add cherries and rosemary; continue cooking until squash is soft.

Add squash mixture to bacon.

Stir in nuts and bread crumbs.

Mix thoroughly.

Add broth, one tablespoon at a time, if dressing is dry.

Season with salt and pepper to taste.

Serving suggestion: Use to stuff pork chops or a pork tenderloin. This is also a good stuffing for chicken breasts or Cornish hens.

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