Author Notes
Made with biscuits, cornbread, toasted pecans and sage pork sausage, this is a great variation of a traditional Thanksgiving stuffing made 'Party Ready' in bright orange hollowed out mini pumpkins. —Food vs Plate
Ingredients
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3 cups
Biscuits, crumbled
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3 cups
Cornbread, crumbled
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1/3 cup
yellow onion, finely diced
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1/3 cup
celery, finely diced
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1/2 pound
Sage breakfast sausage, browned
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1/3 cup
Pecans, toasted and chopped
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1/2 teaspoon
Salt
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1/2 teaspoon
Pepper
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1/2 teaspoon
Sage
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1
Can Cream of Chicken Soup
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1 cup
Water
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2 tablespoons
Italian Parsley, chopped
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1/4 cup
Butter, melted
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12
Mini pumpkins
Directions
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Bake or buy the biscuits and cornbread the day before you begin the recipe. Day old bread is preferable.
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Saute onions and celery in 2 T. butter until soft. Remove to a large mixing bowl.
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Brown sausage in skillet. Once cooked, add to the mixing bowl.
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Add crumbled biscuits, cornbread, salt, pepper, sage and parsley. Pour in 1/4 c. melt butter then stir to combine.
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In another bowl, mix together canned soup and 1 cup water. Pour mixture over biscuit dressing and stir to combine.
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Gently cut the tops off the pumpkins and scoop out the seeds and pulp. Saving the top for a garnish on the plate.
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Stuff pumpkins with 1/3 to 1/2 c. dressing depending on the size of your pumpkins. Bake, covered with foil in a 350 deg. oven for 45 mins. Take off the foil and continue to bake for 15 mins. until lightly browned.
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