Photo: Beth Dreiling Hontzas; Styling: Sissy Lamerton
Prep Time
47 Mins
Total Time
1 Hour 57 Mins
Yield
Makes 10 servings

Increase both the color and the flavor of your cornbread stuffing by adding cubed butternut squash, sweet potato, and Granny Smith apple.

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

Cally06's Review

brognes
January 03, 2015
not really worth all the effort, in my opinion. I won't be making it again.

brognes's Review

PgGalloway
November 26, 2012
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's Review

anilsson
November 18, 2012
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.

anilsson's Review

Judy51
October 21, 2012
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

KCoursA's Review

KCoursA
November 17, 2010
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!

Judy51's Review

afznye
November 27, 2009
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.

PgGalloway's Review

Cally06
November 19, 2009
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's Review

jennyricky
November 14, 2009
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.