Ingredients
- 1 12 oz. pkg. of Zweigle’s Chicken Chorizo Sausage, large diced
- 2 cups butternut squash, large diced
- 1 16 oz. bag of unseasoned stuffing/croutons (white or corn bread)
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 cloves garlic diced
- 4 cups chicken stock, divided
- 1 stick unsalted butter
- 2 tbsp. fresh parsley, chopped
- 1/2 cup dry white wine
- 1 tsp. dried thyme
- 1/2 tsp. ground coriander
- 1/4 tsp. ground black pepper
- Olive oil
Instructions
- Preheat oven to 375 degrees.
- Brown diced sausage with olive oil in large sauté pan over medium high heat.
- Remove sausage from pan and reserve for later, leaving drippings in pan.
- Reduce heat to medium and add butter until melted.
- Add onion, celery, garlic, thyme, coriander, parsley and black pepper and sauté until vegetables are just tender.
- Increase heat to high and add white wine and 2 cups of chicken stock and bring to a boil, reduce heat to low and simmer for 5 minutes.
- Pour vegetable mix over stuffing and stir in to evenly incorporate throughout stuffing.
- Stir in 1 cup of stock, reserved sausage and butternut squash.
- Add remaining cup of stock as needed if you prefer a more moist stuffing.
- Salt to taste (go light, there is plenty of sodium in the chicken stock).
- Put in oven safe baking dish and bake until top is lightly brown and crisp.