Traditional Cornbread Stuffing

Toasted cornbread cubes are mixed with butter-sauteed veggies and seasoned lightly. You can use this to stuff a turkey as-is, or put into an oven-safe dish and bake until a golden brown crust is formed. Serve immediately.

Step: 1

Preheat the oven to 400 degrees F (200 degrees C).

Step: 2

Place butternut squash on a rimmed baking sheet and drizzle with 1 tablespoon olive oil.

Step: 3

Roast squash in the preheated oven until tender, 25 to 30 minutes, turning once using a metal spatula. Remove from the oven and set aside.

Step: 4

Heat 2 teaspoons olive oil in a large, deep saute pan over medium-high heat. Saute carrots, onion, celery, leek, and garlic in the hot oil until almost tender, about 5 minutes. Add roasted butternut squash, sage, butter, and thyme and continue to saute until vegetables are tender, 3 to 4 minutes more.

Step: 5

Stir chicken broth into the pan until well mixed with vegetables. Add cornbread stuffing and mix. Add additional chicken broth if necessary and mix until desired consistency is reached. Season with salt and pepper. Set aside and let cool, 10 to 15 minutes. Mix in apple.

Per Serving: 270 calories; protein 6.5g; carbohydrates 42.1g; fat 9.1g; cholesterol 9.9mg; sodium 917mg.

The most obvious way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick more different. When you’re cooking pasta, go for a simple vegetable . Made steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a good idea to also make a rice salad.

One make sure is also can apply to cooking method . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be rounding four pans on the stovetop . But often you can make a dish do more often .