Name: Traditional Cornbread Stuffing
Prep time: 30 min
Cook time: 30 min
Yield: 10
Ingredients: Cubed butternut squash - 2 cups; Olive oil, divided - 3 tablespoons; Carrots, finely chopped - 2; Onion, finely chopped - 1 medium; Celery, finely chopped - 1 stalk; Leek, finely sliced - 1 small; Garlic, finely chopped - 4 cloves; Chopped fresh sage - ¼ cup; Butter - 3 tablespoons; Chopped fresh thyme - 1 tablespoon; Reduced-sodium chicken broth, or more as needed - 1 cup; Cornbread stuffing mix - 1 (1 pound) package; Salt and ground black pepper to taste - 1 (1 pound) package; Apple - peeled, cored, and chopped - 1

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Traditional Cornbread Stuffing

1. Cubed butternut squash - 2 cups

2. Olive oil, divided - 3 tablespoons

3. Carrots, finely chopped - 2

4. Onion, finely chopped - 1 medium

5. Celery, finely chopped - 1 stalk

6. Leek, finely sliced - 1 small

7. Garlic, finely chopped - 4 cloves

8. Chopped fresh sage - ¼ cup

9. Butter - 3 tablespoons

10. Chopped fresh thyme - 1 tablespoon

11. Reduced-sodium chicken broth, or more as needed - 1 cup

12. Cornbread stuffing mix - 1 (1 pound) package

13. Salt and ground black pepper to taste - 1 (1 pound) package

14. Apple - peeled, cored, and chopped - 1

How to cook deliciously - Traditional Cornbread Stuffing

1. Stage

Preheat the oven to 400 degrees F (200 degrees C).

2. Stage

Place butternut squash on a rimmed baking sheet and drizzle with 1 tablespoon olive oil.

3. Stage

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.

4. Stage

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.

5. Stage

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.