• 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


  1. Preheat oven to 375 degrees.
  2. Brown diced sausage with olive oil in large sauté pan over medium high heat.
  3. Remove sausage from pan and reserve for later, leaving drippings in pan.
  4. Reduce heat to medium and add butter until melted.
  5. Add onion, celery, garlic, thyme, coriander, parsley and black pepper and sauté until vegetables are just tender.
  6. 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.
  7. Pour vegetable mix over stuffing and stir in to evenly incorporate throughout stuffing.
  8. Stir in 1 cup of stock, reserved sausage and butternut squash.
  9. Add remaining cup of stock as needed if you prefer a more moist stuffing.
  10. Salt to taste (go light, there is plenty of sodium in the chicken stock).
  11. Put in oven safe baking dish and bake until top is lightly brown and crisp.