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
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Prep Time:
Total: 1 Hour, 57 Minutes

Nutritional Information

Amount per serving
  • Calories: 274
  • Fat: 9.6g
  • Saturated fat: 3g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 1.9g
  • Protein: 6.6g
  • Carbohydrate: 42.4g
  • Fiber: 6.9g
  • Cholesterol: 27mg
  • Iron: 1.9mg
  • Sodium: 504mg
  • Calcium: 81mg

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. 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. 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. 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. 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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