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Cornbread Stuffing with Sweet Potatoes and Squash
Cornbread Stuffing with Sweet Potatoes and Squash
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Prep Time:
45 minutes
Total Time:
1 hour 55 minutes
Fall-flavored cornbread stuffing with sweet potatoes, butternut squash, and Progresso® chicken broth.
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
Instructions:
  • Preheat oven to 375°F and generously coat a 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In a large, deep skillet, heat oil over medium-high heat. Sauté seasoning blend and garlic for 2 minutes until vegetables are tender. Add squash, sweet potatoes, apple, melted butter, brown sugar, sage, 1 teaspoon Creole seasoning, and water. Cover; cook on medium heat for 15 minutes, stirring occasionally, until squash and potatoes are tender. Stir in 1 3/4 cups broth. Remove from heat and let cool for 15 minutes.
  • Combine stuffing mix, egg, 1 teaspoon Creole seasoning, and 1 3/4 cups broth in a medium bowl. Gently mix into the squash mixture, then transfer to a baking dish and cover with foil.
  • Bake uncovered for 25 minutes, then sprinkle with pecans and continue baking for an additional 20 minutes until thoroughly heated and pecans are toasted. Allow it to stand for 10 minutes before serving, and garnish with sage leaves.

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