Roasted Vegetable and Cornbread Stuffing

Roasted Vegetable and Cornbread Stuffing

0 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Recipe by  Campbell's Kitchen

“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.”

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Ingredients

Adjust Servings

Original recipe yields 16 servings

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Directions

  1. 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.
  2. Roast for 30 minutes or until the squash mixture is lightly browned, stirring occasionally.
  3. 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.
  4. Bake for 30 minutes or until the stuffing mixture is hot.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 185 cal
  • 9%
  • Fat
  • 5.8 g
  • 9%
  • Carbs
  • 28.7 g
  • 9%
  • Protein
  • 5.2 g
  • 10%
  • Cholesterol
  • 7 mg
  • 2%
  • Sodium
  • 553 mg
  • 22%

Based on a 2,000 calorie diet

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Vegetable Stuffing Bake

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Roasted Winter Vegetable Ragout in Pastry Cups