Source: Midwest Living

Gallery

Recipe Summary

prep:
40 mins
bake:
20 mins
cool:
5 mins
total:
1 hr 5 mins
Servings:
6
Yield:
12 stuffing cups
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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; fat 8g; cholesterol 47mg; saturated fat 3g; carbohydrates 30g; mono fat 3g; poly fat 2g; insoluble fiber 5g; sugars 8g; protein 11g; vitamin a 5277.7IU; vitamin c 13.1mg; thiamin 0.4mg; riboflavin 0.2mg; niacin equivalents 3.3mg; vitamin b6 0.3mg; folate 41.6mcg; vitamin b12 0.2mcg; sodium 588mg; potassium 443mg; calcium 116mg; iron 1.9mg.
Advertisement