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Roasted Vegetable and Cornbread Stuffing

Roasted Vegetable and Cornbread Stuffing Recipe

  • 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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Nutritional information
Nutrition Facts
Serving Size 1/16 of a recipe
Amount Per Serving
Calories 185
Total Fat 5.8g
Saturated Fat 1.3g
Cholesterol 7mg
Sodium 553mg
Total Carbohydrate 28.7g
Dietary Fiber 2.8g
Sugars 3.4g
Protein 5.2g
* 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.



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