Cornbread Stuffing with Brussels Sprouts & Squash
From EatingWell: November/December 2011
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.
- 3 pounds winter squash, such as buttercup or butternut
- 2 tablespoons extra-virgin olive oil
- 2 pounds prepared cornbread, cut into 1-inch cubes (about 12 cups)
- 1 cup Brussels sprouts, trimmed and sliced
- 1 cup currants, raisins or dried cranberries
- 1 cup pecan halves, coarsely chopped and toasted
- 1/4 cup chopped fresh chives
- 2 tablespoons chopped fresh parsley
- 8 fresh sage leaves, rubbed and sliced
- 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.
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.
Per serving: 340 calories; 15 g fat (2 g sat, 9 g mono); 24 mg cholesterol; 48 g carbohydrates; 3 g added sugars; 8 g protein; 6 g fiber; 458 mg sodium; 538 mg potassium.
Nutrition Bonus: Vitamin A (162% daily value), Vitamin C (30% dv), Folate & Calcium (20% dv), Iron & Magnesium (17% dv), Potassium (15% dv)
Carbohydrate Servings: 3
Exchanges: 2 starch, 1 fruit, 3 fat
More From EatingWell
On a weekend morning, there’s nothing better than a hot stack...
Skip the store-bought candies and make your own! Try our...
Whether you’re vegan or entertaining a vegan guest for...
Thanksgiving dinner isn’t complete without an apple pie or...
The season of decorative holiday cookies is one of the most...
Whether you're looking for a quick breakfast or a refreshing...
Sweet potato casserole is a traditional Thanksgiving side...
Chicken is always a favorite for anyone looking for a protein...
The tartness of fresh cranberries is a flavorful addition to...
Make your own pickles! Get the most out of summer’s bounty by...
A piping-hot bowl of soup is a satisfying meal for a cozy...
Our healthy carrot recipes will help you get your fill of...
In just 10 minutes, make a delicious Thanksgiving appetizer...
Don't let muffins fool you: they may sound healthy, but many...
When it’s chilly outside, there’s no better way to warm up...
Wake up with these delicious and healthy recipes for homemade...
- Type of Dish
- Side dish, potato/starch
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- November/December 2011