Recipe by Campbell's Kitchen
"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."
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butternut squash, peeled, seeded and diced
sweet onions, chopped
garlic, coarsely chopped
chopped fresh cilantro leaves
Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
1 (14 ounce) package
Pepperidge Farm® Cornbread Stuffing
1 (4 ounce) package
chorizo sausage, chopped
Recipe definitely has potential, but needs a couple tweeks... If I were to make again I would saute the celery before adding to stuffing and add more sausage as 4 oz is not enough for this huge pan of stuffing. My stuffing also needed 4 cups of stock or else it would have been too dry. I did leave out cilantro because my family doesn't care for it. It's worth trying though and overall I thought it was tasty.
This recipe is now on the permanent list for Thanksgiving dinners. In addition to the butternut squash, I added summer squash and also water chestnuts for a little bit of crunch. I left out the sausage... just a personal preference. I also used some of the leftover juice from the turkey to moisten up the dish a bit. This dish was probably our favorite on the table this year. And it makes a lot - the leftovers are great!
I really liked the flavors and it was an excellent way to encourage the picky members of my family to eat their vegetables. Made with the 'Easy Mexican Fried Chicken' on this site. Yum!
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Vegetable and Cornbread Stuffing
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 52
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