Ingredients:
1 tablespoon butter
1 tablespoon vegetable oil
1 butternut squash (2- to 2 1/2-pounds), peeled, seeded and cut into 1-inch pieces (about 6 cups)
2 medium Granny Smith apples, peeled, cored and sliced (about 2 cups)
1 large onion, chopped (about 1 cup)
1 tablespoon ground sage
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 cups Swanson Chicken Broth
Directions:
1) Heat the butter and oil in a 6-quart saucepot over medium heat. Add the squash, apples, onion, sage, salt and black pepper and cook until the vegetables are almost tender.
2) Stir the broth in the saucepot. Heat to a boil. Reduce the heat to low and cook for 10 minutes or until the squash is tender.
3) Using an immersion blender, puree the squash mixture.
Ingredients:
1/2 cup butter (1 stick)
1 cup thinly sliced shallots
1 jar (7.4 ounces) roasted peeled chestnuts, coarsely chopped (about 1 1/2 cups)
16 dried figs, stems removed, cut in quarters (about 1 cup)
2 stalks celery, diced (about 1 cup)
2 tablespoons honey
4 cups Swanson® Chicken Broth
1/2 cup chopped fresh parsley
1 package (12 ounces) Pepperidge Farm Herb Cube Stuffing
Directions:
1) Heat the oven to 350°F.
2) Heat the butter in a 3-quart saucepan over medium heat. Add the shallots, chestnuts, figs and celery and cook until the celery is tender, stirring occasionally.
3) Stir the honey and broth in the saucepan and heat to a boil. Remove the saucepan from the heat. Add the parsley and stuffing and mix lightly. Spoon the stuffing mixture into a greased 3-quart casserole. Cover the casserole.
4) Bake for 30 minutes or until the stuffing mixture is hot.
*Disclosure* I was not compensated by Swanson for this post, I am only sharing holiday themed recipes.
Thanks for sharing these.
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