Just one bite of this mouthwatering stuffing is all you'll need to prove that roasting the veggies is absolutely worth it...plus the veggies provide the perfect complement to the flavorful chorizo.
cost per recipe: $10.37
The price is determined by the national average.
cups peeled, seeded and diced butternut squash
medium Vidalia onion, chopped (about 2 cups)
cloves garlic, coarsely chopped
tablespoons olive oil
cup chopped fresh cilantro
stalks celery, diced (about 1 cup)
cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
package (14 ounces) Pepperidge Farm® Cornbread Stuffing
package (about 4 ounces) chorizo sausage, chopped
Heat the oven to 400°F. Place the squash, onions and garlic into a large bowl. Add the cumin and oil and toss to coat. Spoon the squash mixture onto 2 rimmed baking sheets.
Roast for 30 minutes or until the squash mixture is lightly browned, stirring occasionally.
Reduce the oven temperature to 350°F. Stir the squash mixture, cilantro, celery and broth in a large bowl. Add the stuffing and mix lightly. Stir in the sausage, if desired. Spoon the stuffing mixture into a greased 3 1/2-quart casserole. Cover the casserole.
Bake for 30 minutes or until the stuffing mixture is hot.