CORNBREAD STUFFING WITH SWEET POTATOES AND SQUASH
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
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
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
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
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
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
Provided by Trisha Yearwood
Categories side-dish
Time 3h10m
Yield 8 servings
Number Of Ingredients 18
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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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