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Cornbread Stuffing With Sweet Potato and Squash Recipe


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     Cornbread Stuffing With Sweet Potato and Squash

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   10

1 cup frozen diced onion, red and green bell peppers, and celery
2 garlic cloves, pressed
1 Tbsp. canola oil
1 1/2 lb. butternut squash, peeled, seeded, and cut into 1/4-inch cubes
2 medium size sweet potatoes peeled and cut-1 Granny Smith apple, peeled and cut into 1/4-inch cubes
3 Tbsp. melted butter
2 Tbsp. brown sugar
1 Tbsp. chopped fresh sage
2 tsp. Creole seasoning, divided
2 (14-oz.) cans low-sodium fat-free chicken broth, divided
1 (8oz.) package cornbread stuffing mix
1 large egg, lightly beaten
1/2 cup chopped pecans
Garnish- fresh or dried sage leaves

Preheat oven to 375. Saute 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.
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.
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 13x9-inch baking dish.
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.

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