Apple and Squash Stuffing

Apple and Squash Stuffing

  • Preparation 15 min
  • Cooking 1 h 20 min
  • Servings 20
  • Nut-free
  • Lactose-free
  • Dairy-free
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Ingredients

    • 4 cups (1 litre) butternut squash, peeled and cubed
    • 2 onions, chopped
    • 2 stalks celery, diced
    • 2 cups (500 ml) Gala apples, peeled and diced
    • 1 clove garlic, chopped
    • 1/3 cup (75 ml) olive oil
    • 4 slices pancetta, about 1/4-inch (1/2-cm) thick, diced (about 225 g / 1/2 lb)
    • 1 lb (454 g) ground pork
    • 2 teaspoons (10 ml) Dijon mustard
    • 8 cups (2 litres) cubed stale bread loaf without the crust
    • 3 cups (750 ml) chicken or beef broth
    • 2 eggs, lightly beaten
    • 1 cup (250 ml) walnuts, toasted and chopped
    • Salt and pepper

Preparation

Note from Ricardo

If you do not roast a turkey, bake the stuffing in a preheated oven at 180 °C (350 °F) for about 1 hour or until the it is firm and golden brown.

Personal Note