Roasted Vegetable and Cornbread Stuffing2 Reviews
- Prep: 30 min
- Ready In: 1 hr 30 min
“Just one bite of this mouthwatering stuffing is all you'll need to prove that roasting the veggies is absolutely worth it . . . plus the veggies provide the perfect complement to the flavorful chorizo.” - by Campbell's Kitchen
Original recipe yields 16 servings
- Heat the oven to 400 degrees 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 degrees 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.
Amount Per Serving (16 total)
- 185 cal
- 5.8 g
- 28.7 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"Recipe definitely has potential, but needs a couple tweeks... If I were to make again I would saute the celery before adding to stuffing and add more sausage as 4 oz is not enough for this huge pan o..." See moref stuffing. My stuffing also needed 4 cups of stock or else it would have been too dry. I did leave out cilantro because my family doesn't care for it. It's worth trying though and overall I thought it was tasty."
"This recipe is now on the permanent list for Thanksgiving dinners. In addition to the butternut squash, I added summer squash and also water chestnuts for a little bit of crunch. I left out the saus..." See moreage... just a personal preference. I also used some of the leftover juice from the turkey to moisten up the dish a bit. This dish was probably our favorite on the table this year. And it makes a lot - the leftovers are great!"
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