Acorn Squash with Apple, Cranberry & Sausage Stuffing

• Meat

  • 1/2 lb Ground pork sausage with sage

• Produce

  • 1 Apple
  • 1/2 cup Celery
  • 1/2 cup Cranberries, dried
  • 1/2 cup Onion
  • 2 tbsp Parsley
  • 1/2 tsp Sage, dried

• Canned Goods

  • 1/4 cup Chicken stock

• Bread & Baked Goods

  • 1 cup White bread
  • 2 cups Whole wheat bread

• Dairy

  • 2 tbsp Butter

Found on happilyunprocessed.com

Ingredients

• 2 cups whole wheat bread (preferably from the bakery, processed bread takes longer to dry)
• 1 cup white bread
• 1/2 cup onion, diced finely
• 1/2 cup celery, diced finely
• 1/2 lb ground pork sausage with sage (If you cant find ground and/or it comes in a casing, remove the casing first)
• 1/2 tsp dried sage, rosemary & thyme
• 2 Tablespoons freshly chopped parsley
• 1 apple, cored and diced into small chunks
• 1/2 cup dried cranberries
• 2 Tablespoons melted butter
• 1/4- 1/2 cup chicken stock

Directions

• In a large skillet, add a little bit of olive oil to the bottom of the pan and add the onions, celery and sausage. Continue breaking up the sausage into little crumbles. Cook until the sausage is cooked through
• Add the spices and stir
• Add the apple, cranberries, bread, parsley, and butter
• Drizzle with the chicken stock until you get a nice consistency. This could take as little as 1/4 cup or as much as 1/2 a cup
• Cut an acorn squash in half, scoop out the seeds
• Add a little olive oil in the middle and use a pastry brush to coat the edges
• Place the squash halves open side down on a baking sheet and bake in an oven at 350 for 15-20 minutes
• Flip the squash over and run a fork through the middle making little strings. Add a little butter and top with the stuffing. Pile it on!
• Bake for another 20-30 minutes or until the squash is tender and the stuffing is done