3-4 c. peeled and diced green or half-ripe papaya
3/4 c. shredded carrot or calabaza squash
1/2 c. onion, chopped
6 tbsp. butter
2 1/4 c. herbed stuffing cubes
1 can cream of celery soup
1/2 c. plain yogurt

Cook papaya in a little boiling water until tender; drain well. Cook carrots and onion in 4 tablespoons butter using a large kettle. Stir in 1 1/2 cups stuffing cubes, soup, and yogurt.