We're thankful for homemade stuffing on Thanksgiving. The boxes are great in a pinch, but they don't belong on your Thanksgiving table. Here's an easy and delicious recipe that takes about 20 minutes to throw together but tastes like you spent all day.
Commitment
- Skill Level: Easy
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
Ingredients
- 1 small diced onion
- 6 diced celery stalks
- 1 jar cranberry apple jam
- 2 cups chicken stock
- 8 tablespoons butter, divided
- 1 loaf day-old bread, cubed
- Salt and pepper to taste
- 3 acorn squash
- ½ jar apple butter
Directions
- Cut 3 acorn squash in half and scoop out seeds.
- Heat butter in a large pan.
- Add onions and celery and sauté until onions become translucent.
- Add stock and cranberry apple jam and bring to a simmer.
- In a large bowl, pour contents over bread cubes and mix well, adding more stock as necessary until bread is moist and springy.
- Brush seed cavity of squash with remaining butter and apple butter.
- Use a fork to punch holes in the flesh, being careful not to puncture the skin.
- Fill seed cavity with stuffing and wrap tightly with aluminum foil.
- Bake at 400°F for 1 hour, or until squash is softened.
If you're feeling fancy, throw a handful of dried cranberries and/or a cubed apple into the stock for extra pops of flavor and texture!