Cornbread Stuffing With Sweet Potato and Squash

Name: Cornbread Stuffing With Sweet Potato and Squash
Prep time: 1 h 57 min
Cook time: 1 h 57 min
Total time: 1 h 57 min
Yield: 10
Cuisine: Southern
Ingredients: 2 Tbsps brown sugar; 3 Tbsps melted butter; 680 grams butternut squash, peeled, seeded, and cut into 1/4-inch cubes; 1 Tbsp canola oil; 2 teaspoons Creole seasoning, divided; 1 large egg, lightly beaten; 794 grams low-sodium fat-free chicken broth, divided; 1 Tbsp chopped fresh sage; 2 smalls garlic cloves, pressed; 1 Granny Smith apple, peeled and cut into 1/4-inch cubes; 237 milliliters frozen diced onion, red and green bell peppers, and celery; 79 milliliters chopped pecans; 1 leave Garnish: fresh or dried sage; 227 grams package cornbread stuffing mix; 2 medium sizes sweet potatoes, peeled and cut into 1/4-inch cubes

The recipe Cornbread Stuffing With Sweet Potato and Squash could satisfy your Southern craving in about 1 hour and 57 minutes. This recipe makes 10 servings with 243 calories, 5g of protein, and 9g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. It will be a hit at your Thanksgiving event. A mixture of pecans, egg, butternut squash, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Preheat oven to 37

Equipment you will use

Oven

Saut 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.

Ingredients you will need

Vegetable

Garlic

Onion

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Creole Seasoning

Chicken Broth

Potato

Squash

Water

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.

Ingredients you will need

Creole Seasoning

Chicken Broth

Stuffing Mix

Squash

Egg

Equipment you will use

Baking Pan

Bowl

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.

Ingredients you will need

Pecans

Equipment you will use

Aluminum Foil

Oven

Let stand 10 minutes before serving.

Garnish, if desired.

Equipment

Ingredients

Servings:

2Tbsps

brown sugar 3Tbsps

melted butter 680grams

butternut squash, peeled, seeded, and cut into 1/4-inch cubes 1Tbsp

canola oil 2teaspoons

Creole seasoning, divided 1large

egg, lightly beaten 794grams

low-sodium fat-free chicken broth, divided 1Tbsp

chopped fresh sage 2smalls

garlic cloves, pressed 1

Granny Smith apple, peeled and cut into 1/4-inch cubes 237milliliters

frozen diced onion, red and green bell peppers, and celery 79milliliters

chopped pecans 1leave

Garnish: fresh or dried sage 227grams

package cornbread stuffing mix 2medium sizes

sweet potatoes, peeled and cut into 1/4-inch cubes

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The J.J. Prum Graacher Himmelreich Spatlese Riesling with a 4.2 out of 5 star rating seems like a good match. It costs about 56 dollars per bottle.