Ingredients
4 cups toasted bread, cubed ¼"
1 med. acorn squash, cubed ½"
½ large yellow onion
2 stalks celery
½ cup dried cranberries
¼ cup pecans, coarsely chopped and toasted
1 20oz can chicken stock (10oz for stuffing)
½ cup mozzarella cheese
4 tbsp butter
Salt to taste
Pepper to taste
Thyme to taste
Sage to taste
¼ tsp cinnamon
¼ tsp ground cloves
Preparation
Preheat oven to 350.
Over medium heat melt butter. Add onions and cook until translucent. Add celery, salt, pepper, thyme, ground cloves, sage, and cinnamon. Cook until celery is soft.
In a large mixing bowl, combine bread cubes, acorn squash, pecans, mozzarella, and cranberries. Mix in onion and celery mixture. ¼ cup at a time, combine chicken stock.
Transfer to a 9"x 9" pan and bake at 350 for 45 minutes.
