Cornbread Stuffing With Sweet Potato and Squash |
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Prep Time: 47 Minutes Cook Time: 0 Minutes |
Ready In: 47 Minutes Servings: 1 |
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Increase both the color and the flavor of your cornbread stuffing by adding cubed butternut squash, sweet potato, and Granny Smith apple. Ingredients:
1 cup frozen diced onion, red and green bell peppers, and celery |
2 small garlic cloves, pressed |
1 tablespoon canola oil |
1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/4-inch cubes |
2 medium-size sweet potatoes, peeled and cut into 1/4-inch cubes |
1 granny smith apple, peeled and cut into 1/4-inch cubes |
3 tablespoons melted butter |
2 tablespoons brown sugar |
1 tablespoon chopped fresh sage |
2 teaspoons creole seasoning, divided |
2 (14-oz.) cans low-sodium fat-free chicken broth, divided |
1 (8-oz.) package cornbread stuffing mix |
1 large egg, lightly beaten |
1/3 cup chopped pecans |
garnish: fresh or dried sage leaves |
Directions:
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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