Cornbread Stuffing With Sweet Potato and Squash

Photo: Beth Dreiling Hontzas; Styling: Sissy Lamerton
Increase both the color and the flavor of your cornbread stuffing by adding cubed butternut squash, sweet potato, and Granny Smith apple.

Yield:

Makes 10 servings

Recipe from

Recipe Time

Prep: 47 Minutes
Total: 1 Hour, 57 Minutes

Nutritional Information

Calories 274
Fat 9.6 g
Satfat 3 g
Monofat 4.1 g
Polyfat 1.9 g
Protein 6.6 g
Carbohydrate 42.4 g
Fiber 6.9 g
Cholesterol 27 mg
Iron 1.9 mg
Sodium 504 mg
Calcium 81 mg

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

Preparation

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.

Note:

Barbara Estabrook, Rhinelander, Wisconsin,

November 2009