Happy Thanksgiving everyone! Here is a Turkey Day treat to gobble down so fast you'll make our indigenous peoples roll over in their gravy! For an extra festive twist on this holiday favorite substitute the stuffing ingredients with stuffed peppers for some double stuffed holiday fun! Gobble Gobble everyone!



Corn Bread Stuffing Stuffed Squash
serves 8
8 Acorn Squash (or similar squash)
9 cups corn bread, cut into 1/2 inch cubes and dried
3 ribs celery, diced
1 large onion, peeled and diced
4 Tbl. butter
2 tsp. dried sage
1 tsp. dried thyme
2 eggs beaten
1 tsp. salt
1/2 tsp. freshly ground black pepper
3 1/2-4 cups turkey broth
1 1/2 cups dried cranberries, chopped
3/4 cup pecan pieces, toasted
1 apple, peeled, cored and diced
Preheat oven to 375°F. Slice a small bit off of the bottom of each squash so that it stands upright. Remove about 1/4 of the squash from the stem end and scoop out all the seeds and membrane. Place in 2 baking dishes with 1/4 cup of water in each. Cover with foil and bake for 20 minutes. Meanwhile heat turkey broth to a simmer. In a skillet melt butter and saute onion and celery until tender, about 5-6 minutes. Place remaining ingredients in a large bowl and mix. Add the onion and celery mixture and finally 3 1/2 cups of the turkey broth. Mix until well combined and the bread is moistened. If stuffing is not moist enough add the remaining broth. Stuff the cavity of each squash, mounding it up above the squash. If you have extra stuffing place in a greased pan and bake along side the stuff squash. Recover the squash and bake for 20 minutes longer. Remove foil and continue to bake until squash is tender and stuffing is nicely browned. Serve 1 squash to each person.