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Ingredients

Directions

  • Preheat oven to 350°F. Line twelve 2 1/2-inch muffin cups with foil bake cups.

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  • In a large skillet melt butter over medium heat. Add the next three ingredients (through celery); cook 6 minutes, stirring occasionally. Stir in almonds; cook 3 minutes more. Stir in the next five ingredients (through pepper).

  • In a large bowl combine squash mixture and bread cubes. Add egg and broth, tossing gently to moisten. Spoon about 1/3 cup of the mixture into each prepared muffin cup; press lightly. If desired, cover with foil and chill up to 24 hours.

  • Bake 20 minutes or until heated through (165°F). Cool in muffin cups on a wire rack 5 minutes. Remove from muffin cups. Serve warm.

*

For dried bread, spread bread cubes in a 15x10-inch baking pan. Cover lightly and let stand overnight. Or preheat oven to 300°F. Bake 10 to 15 minutes or until dried, stirring twice; cool. Bread will continue to dry and crisp as it cools.

Nutrition Facts

233 calories; 8 g total fat; 47 mg cholesterol; 588 mg sodium. 30 g carbohydrates; 11 g protein;

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