Corn Bread and Squash Stuffing
Updated Nov. 11, 2022
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ½cup extra virgin olive oil or melted butter, more for greasing baking sheet and dish
- About 1 pound corn bread, preferably stale, roughly crumbled
- 1medium butternut or other winter squash or small pumpkin, peeled, seeded and cut into 1-inch cubes
- 2cups fresh cranberries (about 8 ounces)
- 1cup pumpkin seeds or coarsely chopped hazelnuts
- 2tablespoons fresh minced sage leaves, or 2 teaspoons dried
- Salt and freshly ground black pepper
- ¼cup maple syrup or honey
- 1cup cream or half-and-half, warmed, more as needed
Nutritional analysis per serving (14 servings)
271 calories; 17 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 27 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 6 grams protein; 292 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat oven to 400 degrees. If baking stuffing outside bird, grease a 2-quart casserole, large gratin dish or 9-by-13-inch baking dish with olive oil.
- Step 2
Grease a rimmed baking sheet with a little olive oil or butter and spread out corn bread. Bake corn bread, tossing occasionally with a spatula, for 20 to 30 minutes, until it's toasted and a little crisp in places. Remove from oven and let cool.
- Step 3
In a large bowl, combine corn bread, squash or pumpkin, cranberries, seeds or nuts, and sage. Sprinkle with salt and pepper. Stir remaining oil or butter and the syrup or honey into cream or half-and-half and drizzle over stuffing mixture, stirring to lightly moisten everything. Do not saturate it, just soften it. Taste and adjust seasoning if necessary.
- Step 4
Place stuffing in bird and bake. Or put stuffing in prepared pan, cover tightly with foil and bake until hot, 25 to 30 minutes. Uncover and bake until mixture bubbles and top is browned, another 10 to 15 minutes.
Private Notes
Comments
Does anyone recommend a corn bread recipe to use…or box mix?
I would recommend a basic cornbread recipe that has little or no sugar. Cornmeal is naturally sweet and has just enough sweetness to compliment the cranberry nuts and squash. Store your cornmeal in the fridge or freezer to keep it fresh. Box mixes and store bought cornbread tend to be cloyingly sweet. I use a combination of fine and medium grind cornmeal. This was a big hit at thanksgiving and I can't wait to make it again. It's a new favorite for me.
Took to a VEGAN Thanksgiving Pot Luck w'RAVE reviews! Had a bag of Peppridge Farms ready made stuffing bread cubes and added straight out of bag. Roasted WHOLE squash @ *400 1/2 hour then cooled to skin & cube. TJ's soy milk or another full fat no sugar non dairy 'milk', maple syrup and EVOO. Recommend toasting whatever nut used. Pecans were perfect in my opinion! Truly a winner & plan to take to a diff group for 'Holiday Party'!
I halved this recipe, added a link of chorizo, and used half half-and-half and half skim milk - baked in a casserole dish. The stuffing is both beautiful and also delicious - an excellent side dish.
Advertisement