Cornbread Stuffing With Sweet Potatoes And Squash Recipes

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CORNBREAD STUFFING WITH SWEET POTATOES AND SQUASH



Cornbread Stuffing with Sweet Potatoes and Squash image

Enjoy the flavors of fall in this delicious side dish of cornbread stuffing baked using sweet potatoes, butternut squash and Progresso® chicken broth.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h55m

Yield 10

Number Of Ingredients 16

1 tablespoon canola oil
1 cup frozen onions, celery, bell pepper and parsley seasoning blend (from 12-oz bag)
2 cloves garlic, finely chopped
1 1/2 lb butternut squash, peeled, seeded and cut into 1/4-inch cubes
2 medium sweet potatoes, peeled, cut into 1/4-inch cubes
1 Granny Smith apple, peeled, cut into 1/4-inch cubes
3 tablespoons butter, melted
2 tablespoons packed brown sugar
1 tablespoon chopped fresh sage leaves
2 teaspoons Creole seasoning
1/4 cup water
3 1/2 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1 package (8 oz) cornbread stuffing mix (3 cups)
1 egg, slightly beaten
1/3 cup chopped pecans
Fresh or dried sage leaves, if desired

Steps:

  • Heat oven to 375°F. Spray 13x9- inch (3-quart) glass baking dish with cooking spray.
  • In large, deep skillet, heat oil over medium-high heat. Cook seasoning blend and garlic in oil 2 minutes, stirring frequently, until vegetables are tender. Stir in squash, sweet potatoes, apple, melted butter, brown sugar, chopped sage, 1 teaspoon of the Creole seasoning and the water. Reduce heat to medium. Cover; cook 15 minutes, stirring occasionally, until squash and potatoes are tender. Stir in 1 3/4 cups of the broth. Remove from heat; cool 15 minutes.
  • In medium bowl, stir together stuffing mix, egg, and remaining 1 teaspoon Creole seasoning and 1 3/4 cups broth. Fold into squash mixture. Spoon into baking dish. Cover with foil.
  • Bake 25 minutes. Sprinkle with pecans; bake uncovered 20 minutes or until thoroughly heated and pecans are toasted. Let stand 10 minutes before serving. Garnish with sage leaves.

Nutrition Facts : Calories 220, Carbohydrate 31 g, Fat 1, Fiber 3 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 610 mg

SWEET POTATO STUFFING



Sweet Potato Stuffing image

Delicious savory and sweet stuffing that goes great with ham or poultry.

Provided by Derek

Categories     Side Dish     Stuffing and Dressing Recipes     Vegetarian Stuffing and Dressing Recipes

Time 1h30m

Yield 8

Number Of Ingredients 8

6 tablespoons unsalted butter
1 medium apple - peeled, cored, and diced
⅓ cup chopped onion
1 tablespoon white sugar
1 teaspoon salt
¼ teaspoon ground nutmeg
1 (16 ounce) can sweet potatoes, drained
2 cups soft bread crumbs

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Melt butter in a large skillet over medium heat. Add apple and onion; cover and cook until tender, 8 to 10 minutes.
  • Stir in sugar, salt, and nutmeg; push to one side of the skillet. Add drained sweet potatoes to the empty side of the skillet; mash with a fork. Add bread crumbs and mix until all ingredients are combined. Transfer to a greased casserole dish.
  • Bake in the preheated oven until golden brown on top, about 1 hour.

Nutrition Facts : Calories 168.9 calories, Carbohydrate 20.9 g, Cholesterol 22.9 mg, Fat 9.1 g, Fiber 1.8 g, Protein 1.8 g, SaturatedFat 5.6 g, Sodium 381.6 mg, Sugar 6.9 g

SWEET POTATO PIE-STUFFED CORNBREAD



Sweet Potato Pie-Stuffed Cornbread image

Once when I had leftover sweet potato pie filling, I wondered what I could do with it. Y'all know I don't like to waste food! So, I thought it would be fun to combine two of my favorite things: cornbread and sweet potato pie. The filling gets swirled into the cornbread batter for a sweet and savory mashup that everyone is sure to love.

Provided by Kardea Brown

Categories     side-dish

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 19

One 8-ounce sweet potato
Nonstick cooking spray, for greasing the skillet
1/2 cup sugar
6 tablespoons unsalted butter, melted
1 tablespoon heavy cream
1 tablespoon fresh orange juice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 large egg
1 cup plain cornmeal
1 cup all-purpose flour
2/3 cup sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup whole buttermilk
1 large egg
1/2 cup (2 sticks) unsalted butter, melted
2 tablespoons canola or vegetable oil

Steps:

  • For the sweet potato pie filling: Boil the sweet potato whole in a saucepan in enough water to cover until tender when pierced, 20 to 25 minutes. Peel and slice.
  • Preheat the oven to 400 degrees F. Grease a 12-inch cast-iron skillet with cooking spray.
  • Combine the sweet potato, sugar, butter, cream, orange juice, cinnamon, nutmeg, vanilla and egg in a food processor. Pulse until the mixture is smooth and no lumps remain. Set aside.
  • Make the cornbread: Combine the cornmeal, flour, sugar, baking powder and salt in a medium bowl. Whisk together the buttermilk, egg, butter and oil in a separate bowl. Add the buttermilk mixture to the flour mixture, stirring just until the dry ingredients are moistened. (The batter will be lumpy and thick.)
  • Pour the cornbread batter into the greased skillet. Spoon the sweet potato pie filling over the top in dollops. Use a wooden or metal skewer to create a marbling effect. (But do not mix in the sweet potato filling too much.)
  • Bake the cornbread until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool on a wire rack for 7 minutes before serving.

SWEET POTATO CORNBREAD DRESSING



Sweet Potato Cornbread Dressing image

Provided by Trisha Yearwood

Categories     side-dish

Time 3h10m

Yield 8 servings

Number Of Ingredients 18

8 tablespoons (1 stick) salted butter
1 3/4 cups fine yellow cornmeal
1 1/4 cups all-purpose flour
1 tablespoon baking powder
Kosher salt and freshly ground black pepper
One 15-ounce can sweet potato puree
1/2 cup whole milk
1/4 cup honey
4 large eggs
Juice of 1 lemon
1 pound bulk sweet Italian sausage
1 red onion, small dice
3 stalks celery, small dice
2 carrots, small dice
1 tablespoon fresh thyme leaves
Kosher salt and freshly ground black pepper
1 1/2 cups good quality chicken stock, plus more if needed
1/2 cup apple cider

Steps:

  • For the cornbread: Preheat the oven to 400 degrees F.
  • Meanwhile, put the butter in a 10-inch cast-iron skillet and leave in the oven until melted, about 8 minutes. Carefully remove from the oven and set aside.
  • Mix the cornmeal, flour, baking powder and a generous pinch of salt and pepper in a medium bowl until combined. Whisk together the sweet potato puree, milk, honey, eggs and lemon juice in a large bowl. Pour the melted butter into the wet ingredients and whisk to combine. Stir the dry ingredients into the wet ingredients, then pour the batter into the cast-iron skillet.
  • Lower the oven to 350 degrees F. Bake the cornbread until golden orange and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool completely, then cut into 1/2-inch cubes.
  • Line a baking sheet with parchment and spread the cornbread cubes on top. Toast in the oven, flipping halfway through, until browned and crispy along the edges, about 20 minutes. Set aside. (Leave the oven on.)
  • For the dressing: Crumble the sausage into a large skillet. Cook over medium heat, stirring frequently, until browned, about 8 minutes. Remove the sausage crumbles from the pan with a slotted spoon and remove to a large bowl. Add the onion, celery, carrot and thyme to the skillet with the sausage fat, then sprinkle with salt and pepper. Sweat the vegetables, stirring occasionally, until softened, about 10 minutes. Add to the bowl with the sausage, then add the chicken stock, apple cider and cornbread cubes and stir until moist but not mushy. Place in a 9-inch square casserole dish and bake until the top is crusty and golden, about 30 minutes.

YELLOW SQUASH CORNBREAD STUFFING CASSEROLE



Yellow Squash Cornbread Stuffing Casserole image

Make and share this Yellow Squash Cornbread Stuffing Casserole recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

3/4 cup water
1/2 teaspoon salt
6 cups sliced yellow squash (1/4-in thick)
1 small onion, sliced
1 (10 ounce) can condensed cream of mushroom soup, undiluted
1 cup sour cream
2 teaspoons fresh minced garlic
1 (6 ounce) package instant cornbread stuffing mix
1 (4 ounce) can chopped green chilies
salt and pepper
1 -2 cup shredded cheddar cheese

Steps:

  • Set oven to 350 degrees.
  • Grease a 2-quart baking dish.
  • In a large saucepan, bring water and salt to a boil.
  • Add squash and onion; reduce heat, cover and cook until squash is crisp-tender, about 6 minutes.
  • Drain well; set aside.
  • In a large bowl, combine soup, sour cream, garlic, stuffing and the contents of the seasoning packet, chilies, salt and pepper; mix well.
  • Fold in squash mixture.
  • Pour into prepared baking dish.
  • Bake uncovered for 25-30 minutes or until heated through.
  • Sprinkle with grated cheddar cheese and return to oven for a few minutes more to melt cheese.

Nutrition Facts : Calories 256.6, Fat 13.9, SaturatedFat 7.5, Cholesterol 27.5, Sodium 760.9, Carbohydrate 25.7, Fiber 4.4, Sugar 4.4, Protein 8.7

ACORN SQUASH STUFFED WITH HERBED CORNBREAD STUFFING WITH SEITAN



Acorn Squash Stuffed With Herbed Cornbread Stuffing With Seitan image

A recipe my husband found on Vegetarian Times. Looks really good and perfect for the cooling Fall temps.

Provided by Pixies Kitchen

Categories     Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 18

1 tablespoon olive oil
1 teaspoon olive oil
2 medium onions, diced
12 ounces seitan
4 medium garlic cloves, minced
4 large celery ribs, diced
1 medium green bell pepper, diced
10 ounces cremini mushrooms, chopped
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup chopped fresh parsley
4 cups crumbled cornbread stuffing mix
2 teaspoons tamari or 2 teaspoons soy sauce, to taste
2 teaspoons umeboshi vinegar (to taste)
1/2 cup vegetable broth, as needed
6 acorn squash

Steps:

  • Preheat oven to 400°F Line baking pan with parchment paper.
  • Cut each squash lengthwise in half (from tip to stem) then scoop out seeds and strings. Make a small slice on bottom of each half so it sits flat. With pastry brush, coat squash cavities with oil. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place halves, cut side down, in prepared pan and roast until tender but still firm, about 30 minutes.
  • In a large skillet, heat oil over medium heat. Add onions and cook, stirring often, until translucent. Add seitan and cook 2 minutes. Stir in garlic, celery, bell pepper, mushrooms, sage, rosemary, salt and pepper and cook, stirring occasionally for 10 minutes. Stir in parsley and remove from heat.
  • In large bowl, combine cooked vegetables, cornbread, tamari, and vinegar and mix well. Stir in enough broth so that stuffing is moist enough to hold together when pressed but not soggy. Adjust seasoning to taste with tamari, vinegar, salt and pepper.
  • Remove squash from oven and reduce heat to 300°F Carefully turn squash; fill each cavity with 1/2 cup stuffing. Return squash to oven and bake until topping begins to brown, about 25 minutes. Serve hot.

Nutrition Facts : Calories 268.8, Fat 4, SaturatedFat 0.7, Cholesterol 0.2, Sodium 2371, Carbohydrate 57.2, Fiber 9.1, Sugar 4.5, Protein 9.5

SPICY CORNBREAD STUFFING WITH CHORIZO AND SWEET POTATOES



Spicy Cornbread Stuffing with Chorizo and Sweet Potatoes image

This flavor-packed holiday side feeds a crowd of 20 and takes care of both the stuffing and the sweet potatoes. If you don't like spicy dishes, omit (or reduce) the fresh chiles.

Provided by Rick Martinez

Categories     Stuffing/Dressing     Bread     Sweet Potato/Yam     Sausage     Onion     Celery     Chile     Jalapeño     Garlic     Paprika     Kale     Wine     Sage     Egg     Stock     Vinegar     Butter     Thanksgiving

Yield 20 servings

Number Of Ingredients 20

3 lb. cornbread, cut into 1" cubes (about 20 cups)
2 lb. sweet potatoes, peeled, cut into 1/2" pieces (about 6 cups)
2 Tbsp. kosher salt, divided, plus more
3 Tbsp. extra-virgin olive oil, divided
2 lb. fresh chorizo, torn into small pieces
2 large onions, chopped
2 celery stalks, chopped
2 Fresno chiles or jalapeños, chopped (optional)
6 garlic cloves, thinly sliced
2 tsp. paprika
3 tsp. freshly ground black pepper, divided
2 bunches Tuscan kale, stemmed, torn into 2" pieces (about 12 cups)
1 cup hard cider or dry white wine
1/4 cup chopped sage
6 large eggs, beaten to blend
2 quarts homemade chicken stock or low-sodium chicken broth
1/4 cup apple cider vinegar
3/4 cup unsalted butter, melted, divided
Special Equipment
A large roasting pan or large disposable aluminum roasting pan

Steps:

  • Place racks in upper and lower thirds of oven; preheat to 350°F. Divide cornbread between 2 large rimmed baking sheets. Bake, tossing occasionally and rotating pans top to bottom halfway through, until beginning to brown in spots and dry out, 35-40 minutes. (Drying out the stuffing will help it absorb the eggs and stock without becoming mushy.) Let cool.
  • Meanwhile, cook sweet potatoes in a large pot of boiling salted water until just beginning to soften but not fully cooked through, 7-9 minutes. Drain; transfer potatoes to a large bowl.
  • Heat 2 Tbsp. oil in a large skillet over medium-high. Cook chorizo, breaking up with a wooden spoon, until lightly browned and slightly undercooked, about 5 minutes. Using a slotted spoon, transfer to bowl with sweet potatoes.
  • Heat remaining 1 Tbsp. oil in same skillet over medium. Add onions, celery, chiles (if using), garlic, paprika, 1 Tbsp. salt, and 1 tsp. pepper and cook, stirring often, until vegetables are tender, about 15 minutes. Add kale in batches as it wilts, then cider and sage and cook, stirring occasionally, until liquid is almost completely evaporated, about 5 minutes. Transfer to sweet potato mixture and toss to combine.
  • Whisk eggs, stock, and vinegar in a large bowl or pitcher; season with remaining 1 Tbsp. salt and 2 tsp. pepper.
  • Brush large roasting pan with an even layer of melted butter. Spread one-third of cornbread pieces in pan. Top with half of sweet potato mixture and spread to evenly distribute. Drizzle one-third of egg mixture over. Repeat with another third of the cornbread, remaining sweet potato mixture, then another third of egg mixture. There will be a lot of liquid in the pan-don't worry, it will become absorbed as the stuffing bakes. Top with remaining cornbread, then drizzle remaining egg mixture over. Brush top with remaining butter. Cover pan with foil and bake stuffing until heated through, about 45 minutes. Uncover and bake until surface is golden and crisp, 20-30 minutes longer.
  • Do Ahead: Cornbread can be toasted 1 day ahead; store tightly wrapped at room temperature. Sweet potato, chorizo, and kale mixture can be cooked 1 day ahead; cover and chill.

TRADITIONAL CORNBREAD STUFFING



Traditional Cornbread Stuffing image

Toasted cornbread cubes are mixed with butter-sauteed veggies and seasoned lightly. You can use this to stuff a turkey as-is, or put into an oven-safe dish and bake until a golden brown crust is formed. Serve immediately.

Provided by Semichee

Categories     Side Dish     Stuffing and Dressing Recipes     Cornbread Stuffing and Dressing Recipes

Time 1h25m

Yield 10

Number Of Ingredients 14

2 cups cubed butternut squash
3 tablespoons olive oil, divided
2 carrots, finely chopped
1 medium onion, finely chopped
1 stalk celery, finely chopped
1 small leek, finely sliced
4 cloves garlic, finely chopped
¼ cup chopped fresh sage
3 tablespoons butter
1 tablespoon chopped fresh thyme
1 cup reduced-sodium chicken broth, or more as needed
1 (1 pound) package cornbread stuffing mix
salt and ground black pepper to taste
1 apple - peeled, cored, and chopped

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place butternut squash on a rimmed baking sheet and drizzle with 1 tablespoon olive oil.
  • Roast squash in the preheated oven until tender, 25 to 30 minutes, turning once using a metal spatula. Remove from the oven and set aside.
  • Heat 2 teaspoons olive oil in a large, deep saute pan over medium-high heat. Saute carrots, onion, celery, leek, and garlic in the hot oil until almost tender, about 5 minutes. Add roasted butternut squash, sage, butter, and thyme and continue to saute until vegetables are tender, 3 to 4 minutes more.
  • Stir chicken broth into the pan until well mixed with vegetables. Add cornbread stuffing and mix. Add additional chicken broth if necessary and mix until desired consistency is reached. Season with salt and pepper. Set aside and let cool, 10 to 15 minutes. Mix in apple.

Nutrition Facts : Calories 270.4 calories, Carbohydrate 42.1 g, Cholesterol 9.9 mg, Fat 9.1 g, Fiber 3.6 g, Protein 6.5 g, SaturatedFat 3.1 g, Sodium 917 mg, Sugar 4.7 g

SWEET POTATO STUFFING



Sweet Potato Stuffing image

Mom likes to make sure there will be enough stuffing to satisfy our large family. For our holiday gatherings, she slow-cooks this tasty sweet potato dressing in addition to the traditional stuffing cooked inside the turkey. -Kelly Pollock, London, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 4h15m

Yield 10 servings.

Number Of Ingredients 11

1/4 cup butter, cubed
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon rubbed sage
1/2 teaspoon pepper
6 cups dry bread cubes
1 large sweet potato, cooked, peeled and cubed
1/4 cup chopped pecans

Steps:

  • In a 6-qt. stockpot, heat butter over medium-high heat; saute celery and onion until tender. Stir in broth and seasonings. Stir in remaining ingredients., Transfer to a greased 3-qt. slow cooker. Cook, covered, on low until heated through, about 4 hours.

Nutrition Facts : Calories 212 calories, Fat 8g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 459mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

CORNBREAD STUFFING



Cornbread Stuffing image

At least 10 of us women made this old-fashioned dressing to feed over 1,500 people at our church's fall festival. Everyone thought it was wonderful. It's the best dressing I've ever made. -Patty Kierce, Weir, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 20 servings.

Number Of Ingredients 12

1 cup water
1 large onion, chopped
3/4 cup chopped celery
3/4 cup minced fresh parsley
1/2 cup butter, cubed
1/2 teaspoon ground nutmeg
1 loaf (1-1/2 pounds) bread, toasted and cubed
6 cups cubed cornbread, toasted
5 large eggs, lightly beaten
5 large hard-boiled large eggs, chopped
2-1/2 cups cubed cooked chicken
1 can (14-1/2 ounces) chicken broth

Steps:

  • In a Dutch oven, combine the water, onions, celery, parsley, butter and nutmeg. Bring to a boil; cook and stir until vegetables are tender. Combine the bread, cornbread, beaten eggs, hard-boiled eggs, chicken, broth and onion mixture. , Divide into two 13x9-in. baking dishes coated with cooking spray. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°.

Nutrition Facts :

CORN BREAD AND SQUASH STUFFING



Corn Bread and Squash Stuffing image

Provided by Mark Bittman

Categories     casseroles, side dish

Time 1h15m

Yield 6 to 8 cups, enough for a 12-pound bird

Number Of Ingredients 9

1/2 cup extra virgin olive oil or melted butter, more for greasing baking sheet and dish
About 1 pound corn bread, preferably stale, roughly crumbled
1 medium butternut or other winter squash or small pumpkin, peeled, seeded and cut into 1-inch cubes
2 cups fresh cranberries (about 8 ounces)
1 cup pumpkin seeds or coarsely chopped hazelnuts
2 tablespoons fresh minced sage leaves, or 2 teaspoons dried
Salt and freshly ground black pepper
1/4 cup maple syrup or honey
1 cup cream or half-and-half, warmed, more as needed

Steps:

  • Heat oven to 400 degrees. If baking stuffing outside bird, grease a 2-quart casserole, large gratin dish or 9-by-13-inch baking dish with olive oil.
  • Grease a rimmed baking sheet with a little olive oil or butter and spread out corn bread. Bake corn bread, tossing occasionally with a spatula, for 20 to 30 minutes, until it's toasted and a little crisp in places. Remove from oven and let cool.
  • In a large bowl, combine corn bread, squash or pumpkin, cranberries, seeds or nuts, and sage. Sprinkle with salt and pepper. Stir remaining oil or butter and the syrup or honey into cream or half-and-half and drizzle over stuffing mixture, stirring to lightly moisten everything. Do not saturate it, just soften it. Taste and adjust seasoning if necessary.
  • Place stuffing in bird and bake. Or put stuffing in prepared pan, cover tightly with foil and bake until hot, 25 to 30 minutes. Uncover and bake until mixture bubbles and top is browned, another 10 to 15 minutes.

Nutrition Facts : @context http, Calories 317, UnsaturatedFat 13 grams, Carbohydrate 33 grams, Fat 18 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 341 milligrams, Sugar 9 grams, TransFat 0 grams

SWEET POTATO CORN BREAD STUFFING WITH GREENS AND BACON



Sweet Potato Corn Bread Stuffing with Greens and Bacon image

Categories     Herb     Side     Bake     Thanksgiving     High Fiber     Bacon     Pecan     Kale     Sweet Potato/Yam     Fall     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Serves 14 to 16

Number Of Ingredients 14

11 cups very coarsely crumbled Sweet Potato Corn Bread
3/4 pound bacon, coarsely chopped
2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1/2-inch cubes (about 4 cups)
1 large onion, chopped
4 1/2 tablespoons chopped fresh thyme
3 large bunches kale, Swiss chard, or mustard or collard greens, stemmed, coarsely chopped
3 tablespoons apple cider vinegar
3 tablespoons honey
2 teaspoons salt
2 teaspoons ground black pepper
1 teaspoon dry mustard
1 1/4 cups chopped pecans, toasted
5 large eggs, beaten to blend
Canned low-salt chicken broth

Steps:

  • Preheat oven to 350°F. Arrange corn bread on rimmed baking sheet. Bake until slightly toasted, stirring occasionally, about 40 minutes. (Corn bread can be prepared 1 day ahead. Cover and store at room temperature.)
  • Cook bacon in heavy large pot over medium heat until brown and crisp, about 10 minutes. Using slotted spoon, transfer bacon to bowl. Reserve 6 tablespoons drippings in pot (discard any remaining drippings). Add sweet potatoes, onion and thyme to same pot. Cover and cook over medium-low heat until sweet potatoes are just tender, stirring occasionally, about 20 minutes. Add greens. Cover; cook until greens just wilt, stirring occasionally, about 5 minutes.
  • Whisk vinegar, honey, salt, pepper and mustard in very large bowl to blend. Mix in sweet potato mixture, pecans and bacon. Stir in corn bread. Mix eggs into stuffing.
  • To bake stuffing in turkey:
  • Loosely fill main cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 25 to 30 minutes. Uncover and bake until top is slightly crisp and golden, about 15 to 20 minutes.
  • To bake all of stuffing in baking dish:
  • Preheat oven to 350°F. Generously butter 15 x 10 x 2-inch . Add enough broth to stuffing to moisten (about 3/4 to 1 cup). Transfer stuffing to prepared dish. Cover with butter foil, buttered side down; bake until heated through, about 30 to 35 minutes. Uncover and bake until top is slightly crisp and golden, about 20 to 25 minutes longer.

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From myrecipes.com


CORNBREAD STUFFING WITH SWEET POTATO AND SQUASH - 99 COOKING ...
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From pinterest.ca


VEGETARIAN STUFFED ACORN SQUASH RECIPE WITH CORNBREAD STUFFING
2021-06-21 Steps to Make It. Slice each acorn squash in half and remove the seeds. Brush the squash with the softened margarine and set aside. In a large skillet, saute the onion, celery, and apple in the olive oil for 6 to 8 minutes. Reduce heat and add the maple syrup, raisins, herbs, salt and pepper and stir to combine.
From thespruceeats.com


CORNBREAD SWEET POTATO COBBLER RECIPE - TODAY.COM
2021-06-15 For the cobbler: 1. 2. Fill a large pot halfway with water and place it onto the stove to boil. Add in the sweet potatoes and cook for 5-8 minutes or …
From today.com


SWEET POTATO AND CORN BREAD STUFFING - MIDWEST LIVING
In a large skillet cook sweet potatoes, onion, and celery in hot margarine or butter for 5 to 7 minutes or until just tender. Spoon mixture into a large mixing bowl. Stir in cilantro and ginger. Add cornbread and walnuts; toss gently to coat. Add enough chicken broth to moisten.
From midwestliving.com


HOMEMADE CORNBREAD STUFFING RECIPE WITH SWEET POTATO, …
2018-08-20 Using a large pot, melt the butter over medium-high heat. Add the celery, and onion. Cook until tender – about 5-7 minutes; Stir in the chicken broth, and seasonings
From kidfriendlythingstodo.com


SWEET POTATO CORNBREAD - BUTTER BE READY
2022-02-03 Then set aside. In a medium bowl, whisk the cornmeal, flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg together. Whisk thoroughly to fully combine and set aside. In a large bowl, whisk the eggs, buttermilk, and mashed sweet potato/puree together until fully combined.
From butterbeready.com


BUTTERNUT SQUASH CORNBREAD STUFFING : RECIPES - COOKING CHANNEL
Preheat the oven to 400 degrees F. Lay the diced cubes of squash and parsnips out on baking sheet and toss with 3 tablespoons olive oil, salt and pepper. Roast at 400 degrees until the vegetables start to brown, 15 to 20 minutes. In a large saute pan, melt 2 tablespoons butter with 2 tablespoons olive oil and saute the onions and celery until ...
From cookingchanneltv.com


SWEET POTATO AND CORN BREAD STUFFING - BETTER HOMES & GARDENS
Step 1. In a large skillet cook sweet potatoes, onion, and celery in hot margarine or butter for 5 to 7 minutes or until just tender. Spoon mixture into a large mixing bowl. Stir in cilantro and ginger. Add cornbread and walnuts; toss gently to coat. Add enough chicken broth to moisten.
From bhg.com


HOMEMADE SWEET POTATO CORNBREAD + {VIDEO} - STAY SNATCHED
2021-08-28 Air fry for 35-40 minutes on 400 until the sweet potatoes are soft. To use the oven, bake for 60-70 minutes on 400 degrees until soft. To boil, place the sweet potatoes in a pot with enough water to cover the sweet potatoes. Bring the water to a boil on medium-high heat. Cook for 30-40 minutes or until they are soft.
From staysnatched.com


BUTTERNUT SQUASH BACON CORNBREAD STUFFING - GREENS & CHOCOLATE
2018-11-14 Butternut Squash Bacon Cornbread Stuffing is a little sweet and a little savory, and a LOT delicious! Tender cubes of cornbread are combined with roasted butternut squash, smoky bacon, and a mixture of onion and celery. Okay so we’ve done green bean casserole and sweet potato casserole so far this year. Now – onto the stuffing!! I could make an entire meal out of …
From greensnchocolate.com


SWEET POTATO STUFFED CORNBREAD MUFFINS - CORNBREAD MILLIONAIRE
2022-05-02 These muffins are a combination of two recipes. While experimenting in the kitchen, I stuffed a little Brown Sugar Sweet Potatoes into the center of Jiffy Cornbread Muffins. Since it tasted great, I decided to make this recipe for you and many others to enjoy. Brown sugar sweet potatoes fresh from the oven.
From cornbreadmillionaire.com


CORNBREAD STUFFING WITH SWEET POTATO AND SQUASH - SOUTHERN …
The recipe Cornbread Stuffing With Sweet Potato and Squash could satisfy your Southern craving in about 1 hour and 57 minutes. This recipe makes 10 servings with 243 calories, 5g of protein, and 9g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. It will be a hit at your Thanksgiving event. A mixture of ...
From fooddiez.com


CORNBREAD STUFFING WITH SWEET POTATO AND SQUASH RECIPE
Ingredient Checklist. 1 cup frozen diced onion, red and green bell peppers, and celery ; 2 small garlic cloves, pressed ; 1 tablespoon canola oil
From myrecipes.com


GLUTEN FREE STUFFING RECIPE WITH SWEET POTATOES - WHITNEYBOND.COM
2016-11-07 Slice the gluten free bread into cubes. Place in an even layer on one or two baking sheets and place in the oven for 8-10 minutes. Set aside. Place a large pot on the stove over medium heat. Add the butter. Once the butter has melted, …
From whitneybond.com


SWEET POTATO CORNBREAD - MELISSASSOUTHERNSTYLEKITCHEN.COM
2021-09-29 Instructions. Preheat oven to 375°F. Butter the bottom and sides of a 10 inch skillet or similar. Set aside. In a medium size mixing bowl, use a whisk to sift together cornmeal, flour, granulated sugar, brown sugar, baking powder, baking …
From melissassouthernstylekitchen.com


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