[BLowry]

*12 cups (1/2inch cubes sourdough bread - I'm not using sourdough)
(from 1 pound loaf
*8 ounces bacon,(I'm not using the bacon...I don't eat pork) cut crosswise in 1/2 inch peices

*1 butternut squash (about 2 pounds), peeled, seeded and cut into 1/2 inch chunks
*3 stalks celery, chopped
*8 oz shallots (about 4 large), finely chopped (about 1 1/2 cups
*2 tablespoons chopped fresh sage leaves
*salt and ground black pepper
*3 cups chicken broth

1. Preheat oven to 325 F. Divide bread between two 15 1/2" by 10 1/2" jelly-roll pans or large cookie sheets. Place pans on 2 oven racks and toast bread 20 to 35 minutes or until golden, stirring bread and rotating pans between upper and lower racks halfway through toasting. Cool bread in pans on wire racks.

2. Meanwhile, in nonstick 12 inch skillet, cook bacon over medium heat until browned. Transfer bacon to very large bowl.

3. Remove all by 3 tablespoons bacon fat from skillet. Add butternut squash, celery and shallots and cook over medium high heat 15 minutes or until vegetables are tender and shallots are lightly browned, stirring frequently. Remove skillet from heat: stir in sage, 1/4 teaspoon salt and 1/4 teaspoon pepper.

4. To bowl with bacon, add bread and broth, toss to mix well. Add vegetable mixture and toss.

5. Use squash mixture to stuff 12 to 16 pound turkey, or spoon into greased 13" by 9" glass baking dish. Cover baking dish with foil and bake stuffin in preheated 325 oven 20 minutes. Remove foil and stir stuffing, "Bake 25 minutes longer or until heated through and lightly browned.


I just copied this from Good Housekeeping....I'm sure you can add to this recipe to make more if you want. I am going to double the recipe...there are usually 22 of us at Thanksgiving dinner.. I don't care for sourdough bread (doesn't even sound good!) I am probably going to use Arnold's Oat Nut Bread...You could use what you want and make this stuffing your own..


Let me know how it comes out! and I'll let you know

Happy Cooking, eating and HAPPY THANKSGIVING!