Ingredients

• 2 tablespoons butter
  
• 1 cup chopped onion
  
• 1 cup chopped celery
  
• 2 cups chicken broth
  
• 1 1/2 teaspoons dried sage
  
• 1 teaspoon dried thyme
  
• 6 slices Mrs. Baird's Bread (Sugar Free 100% Whole Wheat, or 7-Grain Recipe), cubed
  
• 4 cups crumbled cornbread
  
• 1/2 cup coarsely chopped pecans
  
• 2 large eggs
  
• 4 small acorn squash (optional), about 4 pounds total
  
• 2 tablespoons butter (optional), melted
  

Directions

In a skillet, melt butter on medium-high heat and cook onion and celery for 3 to 4 minutes until tender, stirring occasionally. Add chicken broth, sage, and thyme (and salt and pepper to taste, if desired), and cook over medium heat for 1 minute to infuse spices with broth. In a large bowl, combine bread cubes, cornbread, pecans, and eggs. Pour broth/vegetable mixture over all and stir with a spoon to combine. Spray a 2-1/2 quart baking dish with vegetable oil spray and spread dressing in pan Bake uncovered, in a preheated 350° oven for 30 minutes, or until dressing is warmed through.
Alternate baking method: Cut acorn squash in half and remove seeds. cut a small slice off the ends, so the squash will sit flat in the baking dish. Brush insides of squash with melted butter. Spoon a heaping 1/2-cup of the stuffing mixture into each squash half and place in a large shallow baking dish. Cover tightly with foil and bake in a preheated 400° oven for 1 hour, or until squash is tender and dressing is warmed through.
Yield: 8 servings.