Southwest Cornbread, Squash and Sausage Dressing

(2)
2 reviews.
  • 35 min prep time
  • 1 hr 30 min total time
  • 12 ingredients
  • 24 servings

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

Directions

  1. 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  2. 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. 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. 4 In large bowl, beat eggs and broth with whisk. Stir in squash, sausage, vegetable mixture and remaining ingredients. Spoon into baking dish.
  5. 5 Cover with foil; bake 45 minutes or until center is hot. Uncover; bake 10 minutes longer or until top is golden brown.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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