Brussels sprouts and winter squash make this cornbread stuffing look and taste great. You may need to bake two batches of cornbread to have 2 pounds for this recipe—you can even make it the day before.
12 servings, generous 1 cup each
Active Time: 50 minutes |
Total Time: 1 hour 40 minutes
3 pounds winter squash, such as buttercup or butternut
2 cups reduced-sodium chicken broth or vegetable broth
Position racks in upper and lower third of oven; preheat to 375°F.
Halve squash, remove seeds and cut into 1-inch-thick wedges (leave the skin on). Spread on a baking sheet and drizzle with oil, rubbing to coat the squash evenly. Roast on the lower rack until soft, 20 to 30 minutes. Let cool. Peel, cut into 1-inch pieces and place in a large bowl.
Meanwhile, spread cornbread cubes on a large baking sheet. Toast on the upper rack until crisp around the edges, about 20 minutes. Add to the bowl with the squash.
Bring a small saucepan of water to a boil. Add Brussels sprouts and cook until barely tender, 3 to 4 minutes. Drain and rinse under cold water. Drain again and add to the bowl. Add currants (or raisins or cranberries), pecans, chives, parsley and sage. Add broth and stir until the liquid is absorbed. Spoon into a 9-by-13-inch baking dish.
Bake the stuffing until heated through, 45 to 55 minutes.
Per serving :
15 g Fat;
2 g Sat;
9 g Mono;
24 mg Cholesterol;
48 g Carbohydrates;
8 g Protein;
6 g Fiber;
458 mg Sodium;
538 mg Potassium
3 Carbohydrate Serving
Exchanges: 2 starch, 1 fruit, 3 fat
Tips & Notes
Make Ahead Tip: Prepare through Step 3. Cover and refrigerate the roasted squash for up to 2 days. Store the toasted cornbread uncovered at room temperature for up to 2 days.