Roasted Vegetable & Cornbread Stuffing - Pepperidge Farm
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    Roasted Vegetable & Cornbread Stuffing

    Roasted Vegetable & Cornbread Stuffing

    • Prep: 30 minutes
    • Serves: 16

    Ingredients & Directions

    • 6 cups peeled, seeded and diced butternut squash
    • 2 medium Vidalia onion, chopped (about 2 cups)
    • 4 cloves garlic, coarsely chopped
    • 2 teaspoons cumin
    • 2 tablespoons olive oil
    • 1/2 cup chopped fresh cilantro
    • 2 stalks celery, diced (about 1 cup)
    • 3 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth
    • Swanson® Natural Goodness® Chicken Broth
    • 1 package (14 ounces) Pepperidge Farm® Cornbread Stuffing
    • 1 package (about 4 ounces) chorizo sausage, chopped

    Heat the oven to 400°F.  Place the squash, onions and garlic into a large bowl.  Add the cumin and oil and toss to coat.  Spoon the squash mixture onto 2 rimmed baking sheets. 

    Roast for 30 minutes or until the squash mixture is lightly browned, stirring occasionally.

    Reduce the oven temperature to 350°F.  Stir the squash mixture, cilantro, celery and broth in a large bowl.  Add the stuffing and mix lightly.  Stir in the sausage, if desired.  Spoon the stuffing mixture into a greased 3 1/2-quart casserole.  Cover the casserole.

    Bake for 30 minutes or until the stuffing mixture is hot.

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