Monday, September 15, 2014

Rosemary, Cherry, and Ham Stuffing Crockpot Recipe

Rosemary, Cherry, and Ham Stuffing Crockpot Recipe

Ingredients needed:

* Nonstick cooking spray
* 6 tablespoons of butter
* 1/2 of a medium butternut squash, peeled, seeded, and cut into 1/2-inch pieces
* 1 cup of chopped celery (2 stalks)
* 1 cup of chopped onion (1 large)
* 1 cup of slivered onions
* 3/4 cup of snipped dried cherries
* 2/3 cup of cubed cooked ham
* 1 to 2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
* 1/2 teaspoon cracked black pepper
* 1/4 teaspoon of salt
* 12 cups dry 1/2-inch country-style whole wheat bread cubes
* 1 can of chicken broth (14.5 ounce)

Preparation steps:

* Lightly coat crockpot with cooking spray.
* In a large skillet, heat butter over medium heat until melted. Add squash, celery, and onions; cook about 8 minutes or until onion is tender, stirring occasionally. Stir in almonds. Cook about 4 minutes more or until almonds start to brown. Stir in dried cherries, ham, rosemary, pepper, and salt. Cook about 3 minutes more or until heated through, stirring occasionally.
* In an extra-large bowl, combine bread cubes with squash mixture. Drizzle with broth to moisten, tossing lightly to combine.
* Transfer bread mixture to the prepared crockpot.
* Cover and cook on low for 3 1/2 hours.
* If desired, garnish with additional fresh rosemary.

Serve and enjoy
(Serves 12)

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