Ingredients
- 13 by
- 9 baking (pan)
- 3 acorn squash
- 1,900 ml saucepan over heat
- 240 ml apple juice
- 120 ml broth
- 110 gr pepperidge
- 90 gr mixed fruit (chopped dried)
- 70 gr chutney
- 34 gr celery (sliced)
- 30 ml broth
- 28 gr butter
- 4 gr curry powder
loosely with foil. Bake 20 minutes more or until stuffing is hot. Serve with roast lamb or chicken. Makes 6 servings.
