Roasted Vegetable & Cornbread Stuffing

Campbell's Roasted Vegetable & Cornbread Stuffing Recipe

Just one bite of this mouthwatering stuffing is all you'll need to prove that roasting the veggies is absolutely worth the veggies provide the perfect complement to the flavorful chorizo.

At a glance


30 min.


1 hr. 30 min.



Servings: about 3/4 cup each

Bake: 30 min.

Roast: 30 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Certified Organic Chicken Broth

    Swanson® Certified Organic Chicken Broth

  • Swanson® Natural Goodness® Chicken Broth

    Swanson® Natural Goodness® Chicken Broth

  • Pepperidge Farm® Cornbread Stuffing

    Pepperidge Farm® Cornbread Stuffing

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What You'll Need

6 cups peeled, seeded and diced butternut squashes
2 medium Vidalia onions, chopped (about 2 cups)
4 cloves garlic, coarsely chopped
2 teaspoons cumin
2 tablespoons olive oil
1/2 cup chopped fresh cilantro
2 stalks celery, diced (about 1 cup)
3 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
1 package (14 ounces) Pepperidge Farm® Cornbread Stuffing
1 package (about 4 ounces) chorizo sausage, chopped

How to Make It

  • 1

    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. 

  • 2

    Roast for 30 minutes or until the squash mixture is lightly browned, stirring occasionally.

  • 3

    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.

  • 4

    Bake for 30 minutes or until the stuffing mixture is hot.

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