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Cornbread Stuffing With Sweet Potato and Squash

See full recipe on: My Recipes



Ingredients

1 cup frozen diced onion, red and green bell peppers, and celery
2 small garlic cloves, pressed
1 tablespoon canola oil
1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/4-inch cubes
2 medium-size sweet potatoes, peeled and cut into 1/4-inch cubes
1 granny smith apple, peeled and cut into 1/4-inch cubes
3 tablespoons melted butter
2 tablespoons brown sugar
1 tablespoon chopped fresh sage
2 teaspoons creole seasoning, divided
2 (14-oz.) cans low-sodium fat-free chicken broth, divided
1 (8-oz.) package cornbread stuffing mix
1 large egg, lightly beaten
1/3 cup chopped pecans
Garnish: fresh or dried sage leaves

Nutrition 10 servings

Per Serving % Daily Value
Calories 278
Fat 10g 15%
Carbs 41g 13%
Protein 6g 13%
Fiber 6g 27%
Cholesterol 30mg 10%
Sodium 431mg 17%
     
Fat
Carbs
Protein

Preparation









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