Cornbread Stuffing With Sweet Potato and Squash

  • PgGalloway Posted: 11/19/09
    Worthy of a Special Occasion

    This recipe was amazing. I used fresh onion and celery instead of the frozen, and left off the pecans, but my friends couldn't stop talking about it. I did a trial run a few weeks before the holidays and five people already asked me for the recipe. The night I made it I served it with pan-fried pork chops and gravy and the next night ate it again with roasted chicken. This is a real winner.

  • jennyricky Posted: 11/14/09
    Worthy of a Special Occasion

    I am Southern by birth and we eat dressing, but that stuffing is the best thing I have put in my mouth in a long time. Thanks for a new Thanksgiving addition to my recipe box. I had to figure out how much 1 1/4 lbs of squash equaled and it's 2 1/2 cups diced.

  • Judy51 Posted: 11/27/09
    Worthy of a Special Occasion

    Made with 7 grain bread instead of cornbread and was delicious. Family declared it a "keeper." Will definitely make it again. Great way to add some veggies to the meal. Used for Thanksgiving. Will definitely make again.

  • KCoursA Posted: 11/17/10
    Worthy of a Special Occasion

    I made this for both Thanksgiving and Christmas last year and will be making it this year as well. I think my family would be upset if I didn't. By far the best stuffing I've had! As a bonus - I'm a celiac, so I made this gluten free!

  • anilsson Posted: 10/21/12
    Worthy of a Special Occasion

    Delish and my house smells wonderful. Here's the thing: I'm an experienced cook, a fan of butternut squash, and not new to chopping vegetables, but I live in an area that does not stock a lot of convenience products. So to make this, I had to mix my own Creole seasoning (allrecipes.com), make my own onion-bell pepper-celery mixture, and make my own cornbread (2 boxes of Jiffy mix). As such this recipe took about 4 hours to prepare. Totally worth it, but if you're doing this, here's my 2 cents: make it well ahead of when you really need it, and freeze it (before cooking, covered with plastic wrap and foil) for up to 3 months. Then defrost overnight in the fridge and proceed with cooking directions. It easily divides into two 8x8 inch pans if you want 5 servings now and 5 later. It is October, and we are eating half tomorrow and half at Thanksgiving. But for tonight it took SO LONG to make this, my kids had pizza for dinner. ;-) Tomorrow's dinner will be amazing, though

  • brognes Posted: 11/26/12
    Worthy of a Special Occasion

    Holy moly! This was delicious. I made it for Thanksgiving and will definitely be bringing it back for Christmas. I used fresh onion and celery and omitted the peppers and pecans.

  • afznye Posted: 11/18/12
    Worthy of a Special Occasion

    I made this for my friends Thanksgiving. It was outstanding, everyone commented on it. I didn't use the frozen mix, I had all the components fresh. I am already trying to figure out when I can make it again.

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