Cornbread Stuffing with Sweet Potatoes and Squash

  • Prep 45 min
  • Total 1 hr 55 min
  • Servings 10

Ingredients

  • 1 tablespoon canola oil
  • 1 cup frozen onions, celery, bell pepper and parsley seasoning blend (from 12-oz bag)
  • 2 cloves garlic, finely chopped
  • 1 1/2 lb butternut squash, peeled, seeded and cut into 1/4-inch cubes
  • 2 medium sweet potatoes, peeled, cut into 1/4-inch cubes
  • 1 Granny Smith apple, peeled, cut into 1/4-inch cubes
  • 3 tablespoons butter, melted
  • 2 tablespoons packed brown sugar
  • 1 tablespoon chopped fresh sage leaves
  • 2 teaspoons Creole seasoning
  • 1/4 cup water
  • 3 1/2 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
  • 1 package (8 oz) cornbread stuffing mix (3 cups)
  • 1 egg, slightly beaten
  • 1/3 cup chopped pecans
  • Fresh or dried sage leaves, if desired

Steps

  • 1
    Heat oven to 375°F. Spray 13x9- inch (3-quart) glass baking dish with cooking spray.
  • 2
    In large, deep skillet, heat oil over medium-high heat. Cook seasoning blend and garlic in oil 2 minutes, stirring frequently, until vegetables are tender. Stir in squash, sweet potatoes, apple, melted butter, brown sugar, chopped sage, 1 teaspoon of the Creole seasoning and the water. Reduce heat to medium. Cover; cook 15 minutes, stirring occasionally, until squash and potatoes are tender. Stir in 1 3/4 cups of the broth. Remove from heat; cool 15 minutes.
  • 3
    In medium bowl, stir together stuffing mix, egg, and remaining 1 teaspoon Creole seasoning and 1 3/4 cups broth. Fold into squash mixture. Spoon into baking dish. Cover with foil.
  • 4
    Bake 25 minutes. Sprinkle with pecans; bake uncovered 20 minutes or until thoroughly heated and pecans are toasted. Let stand 10 minutes before serving. Garnish with sage leaves.

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Total Fat
8g
0%
Saturated Fat
2g
0%
Sodium
610mg
0%
Total Carbohydrate
31g
0%
Dietary Fiber
3g
0%
Protein
6g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Starch; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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