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Cornbread Stuffing With Sweet Potato and Squash

  • 10servings
  • 274calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, C, D, P
MineralsNatrium, Silicon, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup frozen diced onion, red and green bell peppers, and celery

  2. 2 small garlic cloves, pressed

  3. 1 tablespoon canola oil

  4. 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/4-inch cubes

  5. 2 medium-size sweet potatoes, peeled and cut into 1/4-inch cubes

  6. 1 Granny Smith apple, peeled and cut into 1/4-inch cubes

  7. 3 tablespoons melted butter

  8. 2 tablespoons brown sugar

  9. 1 tablespoon chopped fresh sage

  10. 2 teaspoons Creole seasoning, divided

  11. 2 (14-oz.) cans low-sodium fat-free chicken broth, divided

  12. 1 (8-oz.) package cornbread stuffing mix

  13. 1 large egg, lightly beaten

  14. 1/3 cup chopped pecans

  15. Garnish: fresh or dried sage leaves

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375°. Sauté frozen onion mixture and garlic in 1 Tbsp. hot oil in a large, deep skillet over medium-high heat 2 minutes or until vegetables are tender.

  2. Stir in squash, next 5 ingredients, 1 tsp. Creole seasoning, and 1/4 cup water. Cover, reduce heat to medium, and cook, stirring occasionally, 15 minutes or until squash and potatoes are tender. Stir in 1 can chicken broth.

  3. Remove from heat; cool 15 minutes. Stir together stuffing mix, egg, and remaining 1 can chicken broth and 1 tsp. Creole seasoning in a medium bowl. Fold into cooled squash mixture. Spoon mixture into a lightly greased 13- x 9-inch baking dish.

  4. Bake, covered with aluminum foil, at 375° for 25 minutes. Uncover and sprinkle with pecans; bake 20 minutes or until dressing is thoroughly heated and pecans are toasted. Let stand 10 minutes before serving. Garnish, if desired.

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