Autumn Harvest Holiday Stuffing


Prep Time:

Cook Time:


1 box (12 oz.) Mrs. Cubbison's Seasoned Cornbread Stuffing

3 tablespoons olive oil

1 lb. ground pork sausage

2 onions, chopped

2 cups chopped celery

1 teaspoon dried sage

1 teaspoon dried thyme

1/4 teaspoon cayenne pepper

1 1/2 tablespoon kosher salt

2 teaspoons black pepper

5 Granny Smith apples, cored and chopped

1 cup dried cranberries

3 cups diced butternut squash

1/2 teaspoon nutmeg

2 teaspoons cinnamon

1/4 cup granulated sugar

1/2 cup fresh parsley, chopped

1(8 oz. can) chicken broth

2 eggs, beaten

PAM Non-stick Spray for pan


  1. Preheat the oven to 350°F.
  2. Skin, deseed, and dice the butternut squash, then add it to a large pot of water to boil. Cook to readiness.
  3. Meanwhile in a large skillet, saute the onions and celery in the olive oil until the vegetables become translucent. Remove vegetables into a large bowl, then evenly brown pork sausage in the remaining oil. Season with sage, thyme, cayenne, salt, and pepper.
  4. In another saute pan, cook the apples, cranberries, cooked butternut squash, nutmeg, cinnamon, and granulated sugar until the apples become soft.
  5. Combine the mixture in the large bowl with the sauteed vegetables, seasoned pork, and Mrs. Cubbison's Stuffing Mix. Add the parsley, chicken broth, and eggs. Mix until it is well combined and the stuffing is moist.

This recipe comes courtesy of:
Peggy Jacobs
Westchester High School - 1st Place Winner - Mrs. Cubbison's Recipe Contest 2012
Careers through Culinary Arts Program's 2nd Annual High School Thanksgiving Stuffing Cook-Off