CORNBREAD STUFFING WITH SWEET POTATOES AND SQUASH

Cornbread Stuffing with Sweet Potatoes and Squash image

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 1h55m

Yield 10

Number Of Ingredients 16

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1 tablespoon canola oil
1 cup frozen onions, celery, bell pepper and parsley seasoning blend (from 12-oz bag)
2 cloves garlic, finely chopped
1 1/2 lb butternut squash, peeled, seeded and cut into 1/4-inch cubes
2 medium sweet potatoes, peeled, cut into 1/4-inch cubes
1 Granny Smith apple, peeled, cut into 1/4-inch cubes
3 tablespoons butter, melted
2 tablespoons packed brown sugar
1 tablespoon chopped fresh sage leaves
2 teaspoons Creole seasoning
1/4 cup water
3 1/2 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1 package (8 oz) cornbread stuffing mix (3 cups)
1 egg, slightly beaten
1/3 cup chopped pecans
Fresh or dried sage leaves, if desired

Steps:

Heat oven to 375°F. Spray 13x9- inch (3-quart) glass baking dish with cooking spray.
In large, deep skillet, heat oil over medium-high heat. Cook seasoning blend and garlic in oil 2 minutes, stirring frequently, until vegetables are tender. Stir in squash, sweet potatoes, apple, melted butter, brown sugar, chopped sage, 1 teaspoon of the Creole seasoning and the water. Reduce heat to medium. Cover; cook 15 minutes, stirring occasionally, until squash and potatoes are tender. Stir in 1 3/4 cups of the broth. Remove from heat; cool 15 minutes.
In medium bowl, stir together stuffing mix, egg, and remaining 1 teaspoon Creole seasoning and 1 3/4 cups broth. Fold into squash mixture. Spoon into baking dish. Cover with foil.
Bake 25 minutes. Sprinkle with pecans; bake uncovered 20 minutes or until thoroughly heated and pecans are toasted. Let stand 10 minutes before serving. Garnish with sage leaves.

Nutrition Facts : Calories 220, Carbohydrate 31 g, Fat 1, Fiber 3 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 610 mg