Ingredients
- 13 by
- 9 baking (pan)
- 3 acorn squash
- 2 quart saucepan over heat
- 1 c apple juice
- 1/2 cup broth
- 7 ounces pepperidge
- 5/8 c mixed fruit (chopped dried)
- 1/4 c chutney
- 3/8 c celery (sliced)
- 2 tablespoons broth
- 2 tb butter
- 2 ts curry powder
loosely with foil. Bake 20 minutes more or until stuffing is hot. Serve with roast lamb or chicken. Makes 6 servings.
