Roasted Vegetable & Cornbread Stuffing
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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.