Sage and butternut squash stuffing

Contributed By: Taste of The Ozarks


1 loaf of French bread, torn into bite-sized pieces
1 12- to 16-ounce box of butternut squash soup
1 large egg
2 sticks of celery, finely chopped
1/2 onion, medium diced
5 strips of cooked chopped bacon
1/2 cup of toasted chopped pecans
1/2 cup of melted butter
1 tablespoon of chopped garlic
1 teaspoon of salt
2 teaspoons of pepper


Toss together bread, pecans, onions, celery, garlic, bacon and salt and pepper until ingredients are well mixed. Pour butter over bread mixture and toss again. Press bread mixture into a 9x13 greased pan.
Whisk together egg and soup. Pour soup and egg over bread and let stand for 20-30 minutes.
Bake in a 350-degree oven for 30 minutes.
Recipe serves six to ten people.

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