Pecan and Cornbread Stuffing with Sweet Potatoes and Squash

5 from 1 vote

This is a hearty stuffing that you can serve with your holiday meal

Prep Time35

Active Time40

Total Time1 15

Course: Side Dish

Cuisine: American

Yield: servings

Calories: 105cal

Author: Melissa

Cost: $10

1 small sweet onion chopped
½ cup celery sliced
1 tsp. garlic powder
1 Tbsp. olive oil
3 Tbsp. butter melted - unsalted
1 10 oz. frozen butternut squash or peeled and cubed fresh squash
1 10 oz. frozen cubed sweet potatoes or 2 medium sweet potatoes, peeled and cubed
1 large apple peeled and cubed
2 Tbsp. brown sugar
1 tsp. rubbed sage
¼ cup water
1 cup chicken broth
1 8 oz. cornbread stuffing mix
1 large egg
½ cup pecans chopped

Preheat your oven to 375 degrees
Heat the oil in a large saucepan, add the garlic, onion, and celery
Saute' the onion, and celery until they are tender - about 5 minutes
Add the melted butter, squash, sweet potato, apple, brown sugar, and sage
Reduce the heat, cover and cook until the squash is tender - about 10 minutes
Add the water and broth, and remove from heat
In a large bowl, stir the stuffing mix, egg, and pecans
Add the squash and broth mixture
Mix until cornbread is moist - if it seems dry to you, you can add up to 1 cup more of chicken broth (the bread should be a little soggy looking)
Transfer the stuffing into a lightly greased baking dish - a 13 x 9 would work nicely
Bake, covered with lid or foil for about 40 minutes

nutrition facts are only an estimate