Ingredients
1/4 cup apple butter
1/4 cup canola oil
2 cups pre-diced fresh sweet potatoes
2 cups pre-diced fresh butternut squash
2 cups refrigerated red potato wedges
1 1/2 cups fresh baby carrots
1/2 cup pre-diced red onions
aluminum foil
1/2 teaspoon garlic salt
1/2 teaspoon seasoned pepper
1 pound ground pork sausage with sage
8 ounces trinity mix (fresh diced onions, peppers, celery)
1/2 cup dried berry medley (berries and raisins)
1 large Granny Smith apple (rinsed)
1 tablespoon flour
1 (14-ounce) can reduced-sodium chicken broth
1 (6-ounce) box cornbread stuffing mix
cooking spray
2 tablespoons flour
1 teaspoon seasoned salt
large zip-top bag
1 pound fresh asparagus spears (rinsed)
1 (17-ounce) tube prepared polenta (plain or flavored)
2 tablespoons herb garlic butter
1 cup half-and-half
aluminum foil
1/2 cup shredded Swiss cheese
Description
Special Occasion Sides - Roasted Fall Vegetables, Apple Sage Stuffing And Asparagus Polenta Gratin
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