Do you stuff your holiday bird?
We don’t. We make something that we call stuffing, but we cook it in a baking dish in the oven. No turkey involved.
Swanson wants to know what you think about The Great Stuffing Debate, including stuffing the bird and whether there should be fruit, vegetables, or nuts in the stuffing. They have a fun website set up to find out what you think, and you’ll get recipe suggestions based on your vote.
I found a recipe on The Great Stuffing Debate that I thought was really interesting. We had it for dinner tonight, and the results were fabulous!
Roasted Vegetable & Cornbread Stuffingbased on this Swanson recipe
The only drawback of this recipe is that it’s very labor-intensive. It took a full 2 hours from start to finish. It would be great for a special occasion, but I don’t see us making it for every day meals.
- 1 butternut squash, peeled, seeded, and chopped (about 6 cups)
- 2 medium sweet onions, chopped (about 2 cups)
- 4 cloves garlic, pressed
- 2 teaspoons ground cumin
- 2 tablespoons olive oil
- 1/2 cup chopped fresh cilantro leaves
- 3 cups Swanson chicken broth (we used low fat, low sodium broth)
- 1 package (14 ounces) Pepperidge Farm cornbread stuffing mix
- Preheat the oven to 400.
- Place the squash, onions, and garlic in a large bowl. Add cumin and olive oil and toss to coat. Spoon mixture in a single layer onto a bar pan (or other baking dish with a lip around the edge).
- Roast vegetables for 30 minutes or until veggies are lightly browned, stirring occasionally.
- Reduce the oven temperature to t250.
- Stir the squash mixture, cilantro, and broth together in a large bowl. Add the stuffing and mix gently.
- Spoon into a greased 9×13 casserole dish. Cover with foil.
- Bake for 30 minutes or until hot.
This is sponsored content from BlogHer and Swanson.
Roasted Vegetable & Cornbread Stuffed Chicken Breast
I thought this stuffing would be wonderful used as a filling for stuffed chicken breasts or stuffed roast beef, so Joe made a couple of them for me.
All he did was wrap the raw chicken breast around some of the cooked stuffing. He tied it with clean string to secure the chicken, and then roasted it at 375 for about an hour, until the chicken was cooked through.
I think it could’ve cooked a wee bit longer, to crisp and brown the outside of the chicken.
Can you imagine these stuffed chicken breasts at a dinner party or for a special person’s birthday?
They are fancy and impressive, and they tasted amazing.
This next recipe isn’t from the Great Stuffing Debate site, but it’s one of my favorites for using chicken broth.
The nice thing about this recipe is that you can make it thicker and more chowder-like by reducing the amount of chicken broth by a few ounces or make it thinner and more soup-like by adding additional chicken broth.
This chowder is a one-pot meal, and it’s one of our favorite go-to recipes for the fall and winter months.
Slow Cooker Potato Chowder
- 10 cups raw potatoes, chopped (if you don’t want to take the time to do all this chopping, you could buy pre-cut frozen hash browns)
- 1 large onion, chopped
- 2-3 carrots, chopped or shredded
- A couple of handfuls of frozen corn kernels
- (Any other veggies you like and have on hand â€“ cauliflower works really well because it disappears, but use whatever you have)
- 42 ounces of fat-free, reduced-sodium Swanson chicken broth
- 1 can condensed cream of chicken soup
- 1/4 tsp black pepper
- 8 oz reduced fat cream cheese
- In a 5- or 6-quart slow cooker, mix diced potatoes, all vegetables, chicken broth, cream of chicken soup and pepper.
- Cook 8-10 hours on low.
- Add cream cheese and cook another 20 minutes, stirring occasionally.
- Top with chopped scallions, crumbled bacon, and shredded cheddar.
Share Your Story â€“ $500 Gift Card Giveaway
Swanson Broth is giving away a $500 Visa gift card to one lucky Feels Like Home reader. (US residents only, must be 18 or older to enter. Official rules.)
To enter: Visit The Great Stuffing Debate and check out the debates. Leave a comment here about one of the debates or your favorite recipe on the site.
For a second entry: (Choose only one.)
- Tweet about this post with a link to it (and put your tweet URL in a separate comment below)
- Blog about this post with a link to it (and put your blog post URL in a separate comment below)
- Read the official rules for alternate form of entry.
Good luck! Iâ€™ll use Random.org to choose a winner sometime after 11:59 pm on November 30, 2010. You can enter other $500 giveaways at the BlogHer.com exclusive offers page
© 2010 – 2013, Tara Ziegmont. All rights reserved.