Cherry Butternut Squash Stuffing recipe

2 to 3 strips 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 (used 1/4 teaspoon salt, 1/8 teaspoon pepper)

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 pork tenderloin. This is also a good stuffing for chicken breasts or Cornish hens.

Makes 1 1/2 cups or 6 (1/4 cup) servings.

Nutrition Facts per 1/4-cup serving: 189 cal., 11 g total fat (5 g sat. fat), 20 g carbo., 20 mg chol., 3 g pro., 2 g fiber, 244 mg sodium. Daily RDA values: 100% vit. A, 15% vit. C, 4% calcium, 6% iron

Recipe and photograph provided courtesy of the Cherry Marketing Institute.