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Roasted Vegetable and Cornbread Stuffing
- 1 butternut squash, peeled, seeded, and diced
- 2 medium sweet onions, chopped
- 4 cloves garlic, coarsely chopped
- 2 teaspoons ground cumin
- 2 tablespoons olive oil
- 1/2 cup chopped fresh cilantro leaves
- 2 stalks celery, diced
- 3 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
- 1 (14 ounce) package Pepperidge Farm® Cornbread Stuffing
- 1 (4 ounce) package chorizo sausage, chopped
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|Serving Size 1/16 of a recipe|
|Amount Per Serving|
|Total Fat 5.8g|
|Saturated Fat 1.3g|
|Total Carbohydrate 28.7g|
|Dietary Fiber 2.8g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|