Roasted Vegetable & Cornbread Stuffing

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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.

Time needed

30 min preparation + 30 min cooking

Serving Size / Yield

16 servings

Ingredients

1 butternut squash, peeled, seeded and diced (about 6 cups)
2 medium sweet onions, chopped (about 2 cups)
4 cloves garlic, coarsely chopped
2 tsp. ground cumin
2 Tbs. olive oil
1/2 C. chopped fresh cilantro leaves
2 stalks celery, diced (about 1 cup)
3 C. Swanson® Chicken Broth (Regular, Natural GoodnessTM or Certified Organic)
1 pkg. (14 ounces) Pepperidge Farm® Cornbread Stuffing
1 pkg. (about 4 ounces) chorizo sausage, chopped

Directions

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.

This recipe is brought to you by Campbell's®. Make Great Meals. Get Great Smiles. It's Amazing What Soup Can Do.