Cornbread Stuffing with Sweet Potatoes and Squash

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
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. 

Cooking With Crevolyn
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