Cornbread Stuffing with Sweet Potatoes and Squash

Ingredients: 
1cup frozen (or fresh) diced onion, red and green bell peppers, and celery
2 small garlic cloves, minced
1 tablespoon canola oil Click to see savings
1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/4-inch cubes  (2 ½ cups diced)
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 Click to see savings
3 tablespoons melted butter Click to see savings
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 Click to see savings
1 (8-oz.) package cornbread stuffing mix
1 large egg, lightly beaten
1/3 cup chopped pecans
 
 Directions:
1.       Preheat oven to 375 degrees.  
2.       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.
3.   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.
4. 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.
5.  Spoon mixture into a lightly greased 13- x 9-inch baking dish.
6. 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.
7.  Let stand 10 minutes before serving. 
Coupons

Cooking With Crevolyn
Our Mission
To be the favorite grocery store with the freshest foods in the communities we serve!
 
Copyright © 2020 J&J Foods | Website by Full Media (CS)