Cornbread, squash and sausage come together in this tasty dressing. Perfect side dish if you love Southwestern cuisine.
Southwest Cornbread, Squash and Sausage Dressing
- Prep Time 35 min
- Total 1 hr 30 min
- Ingredients 12
- Servings 24
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
Make With
Progresso Broth
Instructions
-
Step1Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
-
Step2In 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.
-
Step3In 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.
-
Step4In large bowl, beat eggs and broth with whisk. Stir in squash, sausage, vegetable mixture and remaining ingredients. Spoon into baking dish.
-
Step5Cover with foil; bake 45 minutes or until center is hot. Uncover; bake 10 minutes longer or until top is golden brown.
Nutrition
110
Calories
7g
Total Fat
3g
Protein
8g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 110
- Calories from Fat
- 70
- Total Fat
- 7g
- 11%
- Saturated Fat
- 2 1/2g
- 12%
- Trans Fat
- 0g
- Cholesterol
- 30mg
- 10%
- Sodium
- 210mg
- 9%
- Potassium
- 135mg
- 4%
- Total Carbohydrate
- 8g
- 3%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 2g
- Protein
- 3g
% 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
1/2Tips from the
Pillsbury Kitchens
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