Butternut Squash & Apple Stuffing
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Preheat oven to 375. Spiralize squash using ribbon setting.
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Core 3 apples.
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Spiralize apples.
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Melt 1/2 cup butter over medium heat.
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Finely chop 2 medium onions. Add to skillet.
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Finely chop 5 stalks celery. Add to skillet.
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Add 1 tbsp fresh thyme.
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Add 1 tbsp fresh sage and salt and pepper. Cook 3 minutes.
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Beat 2 eggs.
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Add squash and apples. Cook 5-7 minutes.
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Add 1/4 cup chopped parsley to egg.
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Add 3 cups chicken broth. Bring to a simmer.
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Add 16 cups day-old or toasted French white bread cubes.
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Combine well and add to baker.
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Add egg parsley mix and stir. Cover with foil and bake 30 minutes. Uncover and bake another 15-20 minutes.
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Top with pomegranate seeds and enjoy!
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Pampered chef Veggie Spiralizer
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Non-stick Stainless Steel Wok
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Medium Rectangular Baker
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