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Southwest Cornbread, Squash and Sausage Dressing

(2)
  2 reviews
  • 35 min prep time
  • 1 hr 30 min total time
  • 12 ingredients
  • 24 servings
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Cornbread, squash and sausage come together in this tasty dressing. Perfect side dish if you love Southwestern cuisine.

Celebrate the Season - Thanksgiving Cooking Contest
Gloria Bradley
Naperville, Illinois

Ingredients

1
butternut squash (1 1/4 lb), peeled, seeded and cut into 3/4-inch chunks (4 cups)
1
lb bulk pork sausage
1/4
cup butter
1
large onion, chopped (1 cup)
1
medium red bell pepper, chopped (1 cup)
1
jalapeño chile, seeded, finely chopped
2
eggs
1 1/2
cups Progresso™ chicken broth
1
bag (16 oz) seasoned cornbread stuffing
3/4
cup pecan pieces, toasted
1/3
cup chopped fresh cilantro
1
tablespoon chopped fresh sage leaves

Steps

  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2 In 3-quart saucepan, place squash and enough water to cover. Heat to boiling; reduce heat to medium. Cover; cook 8 to 10 minutes or until almost tender. Drain.
  • 3 In 12-inch nonstick skillet, cook sausage over medium-high heat 8 to10 minutes, stirring occasionally, until no longer pink; drain. Set sausage aside. Wipe out skillet. In same skillet, melt butter over medium-high heat. Cook onion, bell pepper and chile in butter 5 to 7 minutes, stirring occasionally, until vegetables begin to soften. Remove from heat.
  • 4 In large bowl, beat eggs and broth with whisk. Stir in squash, sausage, vegetable mixture and remaining ingredients. Spoon into baking dish.
  • 5 Cover with foil; bake 45 minutes or until center is hot. Uncover; bake 10 minutes longer or until top is golden brown.
  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2 In 3-quart saucepan, place squash and enough water to cover. Heat to boiling; reduce heat to medium. Cover; cook 8 to 10 minutes or until almost tender. Drain.
  • 3 In 12-inch nonstick skillet, cook sausage over medium-high heat 8 to10 minutes, stirring occasionally, until no longer pink; drain. Set sausage aside. Wipe out skillet. In same skillet, melt butter over medium-high heat. Cook onion, bell pepper and chile in butter 5 to 7 minutes, stirring occasionally, until vegetables begin to soften. Remove from heat.
  • 4 In large bowl, beat eggs and broth with whisk. Stir in squash, sausage, vegetable mixture and remaining ingredients. Spoon into baking dish.
  • 5 Cover with foil; bake 45 minutes or until center is hot. Uncover; bake 10 minutes longer or until top is golden brown.

Expert Tips

For a moist dressing, add up to 1/2 cup additional chicken broth.

To toast pecans, heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
110
Calories from Fat
70
% Daily Value
Total Fat
7g
11%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
0%
Cholesterol
30mg
10%
Sodium
210mg
9%
Total Carbohydrate
8g
3%
Dietary Fiber
1g
4%
Sugars
2g
2%
Protein
3g
3%
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
8%
8%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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